Regency Dish: Leg of Lamb with Oysters

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Leg of Lamb with Oysters BONE the leg fill the cavity with light forcemeat and some blanched and beard ed oysters pounded with it Sew it up put over it slices of lemon salt bards of fat bacon and paper Roaft it gently
and when it is to be served up glaize it and put a sauce round it made with oys ters blanched and bearded stewed mush rooms boiled button onions some cullis and the oyster liquor they were blanched in Season to the palate with cayenne and lemon juice

Recipe, such as it is, appeared in The Art of Cookery Made Easy and Refined
Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, and Tradesman (1802).

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