Arthur Treacher's Leg of Lamb Roasted in Coffee and Port
4 1/2 pounds of rolled, boneless leg of lamb
Freshly ground pepper
Salt pork (or bacon) cut in thin slices
1 1/2 cups strong coffee (freshly brewed)
1/2 cup heavy cream
1/2 cup tawny port
Rub roast with cut garlic. Cover with salt pork (or bacon). Roast uncovered one hour In 300 degree oven. Remove salt pork and discard. Season roast liberally with salt, pepper and dry mustard. Combine coffee and cream, pour over roast. Continue roasting two hours longer (or until meat thermometer registers 170 degrees).
Baste often with coffee-cream mixture. During last half hour, pour port over top of roast. Baste three times. To serve, remove roast to a heated platter. Strain gravy and cook over low heat to reduce one-third. Stir often. Correct seasonings. Serve separately. Serves 6 to 8 people.
Arthur Treacher's Sussex Pudding
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
About 5 tablespoons milk
Lamb pan drippings
Sift flour, baking powder and salt together. Mix in enough milk to form a ball. Turn out on a lightly floured cloth. Form into a "sausage" shape roll. Handle lightly. Pin it up in a "pudding cloth" (several thicknesses of non-absorbent pastry cloth) or tie with cord.
Plunge roll into boiling water. Cover and boil one hour. Do not lift the lid. Remove cloth. Cut roll into one-half inch thick slices. Fry on both sides until crisp and brown in lamb drippings. Arrange around a roast leg of lamb. Serves 4 to 6.