Boiled Mutton
Ingredients
Directions
Prepare
Clean the mutton.
Boil the mutton
Put the mutton into a pot of boiling water, ensuring it is covered.
Cover the pot and boil gently until cooked, about 15 minutes per pound.
Remove any scum that rises to the surface.
Turn the mutton several times while boiling.
If needed, replenish the water with boiling water carefully.
Serve
Serve with sauce for boiled mutton.
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
- Mutton
- Provides the meat that becomes tender and rich-flavoured during long, gentle simmering.
- Bay leaf
- Adds a subtle aromatic herbal flavour to the cooking liquid and meat.
The step that matters
Keep the mutton covered and boil gently. Keeping the meat fully submerged ensures even cooking, and gentle boiling avoids toughening and breaking up the meat. Skimming scum keeps the broth clean.
“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.
More boiled mutton recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.