Boiled Leg of Mutton
Ingredients
Directions
Prepare
Cut off the shank bone and trim the knuckle.
Boil and serve
Boil the leg of mutton in salted water, skimming off any foam.
Cook for three hours if the leg weighs nine or ten pounds.
Serve with parsley or celery and butter, caper sauce, or pickled kidney beans and 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
- Leg of mutton
- Is the main cut, and its long simmering in water makes the meat tender.
The step that matters
Skimming off the foam. Foam rising during boiling carries impurities and can cloud the broth and cling to the meat, so it should be skimmed off as it forms.
“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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