Boiled Leg of Mutton
Ingredients
Directions
Prepare
Wipe the leg of mutton with a damp cloth.
Boil
Place it in a deep kettle and cover with boiling water.
Bring the water to a rapid boil for 15 minutes.
Skim off any foam that forms on the surface.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Leg of mutton
- Main protein; long boiling breaks down connective tissue, leaving the meat tender and moist.
The step that matters
Skim off the foam. Foam is coagulated protein and impurities rising from the meat. Removing it as it forms keeps the cooking liquid clearer and avoids a scummy, off-tasting broth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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