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To Boil and Roast Mutton

A large leg of mutton is boiled and roasted, seasoned with oatmeal and optional sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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To Boil and Roast Mutton

Ingredients

Directions

Boil

  1. If the weather is frosty, place the mutton in cold water.

  2. Add a little oatmeal and skim off any scum that rises.

  3. Boil for 2 hours and 15 minutes if the weather is mild, or 2 hours and 30 minutes if frosty.

Roast

  1. For roasting, use the same time as boiling.

  2. Wrap the mutton in greased paper before roasting.

Recipe from a historical cookbook (Internet Archive).

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
The main meat; long cooking softens its connective tissue so it becomes tender.

The step that matters

Skimming the scum. The scum that rises while the mutton boils is coagulated protein and impurities. Removing it as it forms keeps the cooking liquid clear and the meat tasting 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.

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