Boiled Leg of Mutton

Ingredients

• 2 tablespoonfuls butter
• 1 tablespoonful flour
• 2 cups of water
• 84 rocky mountain cook book
• 2 ibs
• 1 onion
• 1 carrot
• 1 clove
• salt
• pepper

Directions

1. Put the mutton into boiling water to cover, boil for fifteen minutes, then set aside and simmer, allow- ing twenty minutes to a pound. One-half hour before removing the meat add turnip cut in half-inch slices. Remove the meat to a hot platter, garnish with the turnip, cover the top with chopped parsley or capers. Serve with caper sauce. Save the water to use with the bone and left-over pieces for soups.

2. 84 ROCKY MOUNTAIN COOK BOOK. RAGOUT OF MUTTON.

3. 2 Ibs. from the neck or flank. 2 tablespoonfuls butter. 1 tablespoonful flour. 1 onion. 1 carrot.

4. y% can peas.

5. Sprig of parsley.

6. Salt and pepper to taste.

7. Put the butter into the frying pan. When melted add the flour and brown. Then add the carrot and onion cut in small dice and the seasonings and mut- ton. Cook, stirring frequently until all are brown; then add the stock or water and meat. Cover closely, let simmer for two hours, add the peas just before serving.

Nutrition, whole recipe (rough)

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.