Boiled Mutton
Ingredients
Directions
Prepare
Wash the leg of mutton well.
Boil
Place the mutton in a pot and cover it with water.
Add salt to taste.
Bring to a boil, then remove the scum as it rises.
Reduce the heat and simmer over low heat until tender.
You may boil different vegetables with the meat, but remove them when done.
Serve
Serve the vegetables separately with capers or white onion sauce.
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 leg
- Provides the main meat, which becomes tender through long, gentle simmering.
- Water
- Covers the meat and carries heat evenly, gently cooking it and drawing out flavor.
The step that matters
Skimming the scum as it rises. Foam that forms when the water first boils contains impurities and proteins. Removing it keeps the broth clear and prevents a dull, greasy taste.
“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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