Boiled Mutton
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Remove the fat from the mutton.
Boil
Place the mutton in boiling water with 2 tablespoons of coarse sea salt.
Boil for 10 minutes.
Skim the surface.
Reduce heat and simmer until the meat is tender.
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
- Is the main ingredient that becomes tender through long, gentle simmering.
- Coarse sea salt
- Seasons the meat and water as the mutton cooks.
The step that matters
Reduce heat and simmer until the meat is tender. Once the water reaches a rolling boil, a gentle simmer keeps the meat from toughening. Vigorous boiling pushes muscle fibres to contract and dry out, so tenderness comes from slow, low heat.
“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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