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Boiled Leg of Mutton

A boiled leg of mutton seasoned with salt, served with caper or egg sauce and parsley.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Leg of Mutton

Ingredients

Directions

Prepare

  1. Wipe the leg.

  2. Wrap the leg in a heavily floured cloth.

Boil

  1. Put the leg in boiling water.

  2. Simmer for 15 minutes per pound.

  3. Add 1 teaspoon salt when half done.

Serve

  1. Serve on a hot dish with caper or egg sauce.

  2. Garnish with parsley.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

Explore the science

What each ingredient does

Mutton (in the method)
Main meat; gentle simmering cooks it through while helping it stay tender and moist.

The step that matters

Simmer for 15 minutes per pound. Keeping the water at a gentle simmer rather than a hard boil cooks the meat evenly and keeps it tender. Cooking longer than the time per pound can leave it dry and stringy.

“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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