Boiled Leg of Mutton
Ingredients
Directions
Weigh the mutton and place it in enough scalding water to just cover it.
After it bubbles, allow 15 minutes for every pound and 8 minutes for any half pound.
Do not allow it to boil; it should only bubble.
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
- Structure and texture: the meat's proteins firm up and set during gentle cooking, becoming tender and sliceable.
The step that matters
Keep the water bubbling, not boiling. Vigorous boiling toughens meat proteins and can break the meat apart. A gentle simmer cooks it evenly and keeps it tender and juicy.
“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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