Leg of Mutton, to Boil
Ingredients
Directions
Plunge the leg of mutton into boiling water to cover it.
Let it boil briefly.
Move it to the side of the fire.
Allow the water to cool until you can bear your finger in it.
Bring to a gentle simmer and skim well.
Add salt.
Simmer for 2.5 hours until done.
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 of meat that becomes tender and juicy during the long, gentle simmer.
The step that matters
Bring to a gentle simmer and skim well. Letting the water boil hard toughens the meat and clouds the broth. A gentle simmer cooks it evenly, and skimming removes the foam that rises from the meat so the broth stays clean.
“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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