Leg Of Mutton Recipe

(Cosciotto di castrato arrosto)



Before cooking see that several days elapse after the animal has been

butchered. This, naturally, according to the temperature. Beat it well

with a wooden mallet, then skin and remove the middle bone, without

spoiling the meat. Then tie it and give it a good fire at the beginning,

covering the fire when half cooked. Let it cook in its own juice and in

a cup of broth strained to remove the fat; nothing else. Salt when it is

almost cooked, but see that it is neither too well done nor rare, just

medium. Serve with its juice apart in a sauce.

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