Boiled Leg of Mutton
Ingredients
Directions
Prepare and boil
Cut off the shank of the leg of mutton and wipe it clean.
Place the mutton in a clean saucepan with plenty of boiling water.
Bring the water back to a boil slowly.
Simmer and serve
Skim the surface and let it simmer for about 15 minutes per pound.
Add 1 teaspoon of salt to the water a few minutes before it's done.
Serve with boiled turnips and caper sauce on the side.
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
- Long, gentle simmering breaks down connective tissue, leaving the meat tender and juicy.
The step that matters
Skim the surface and keep it at a gentle simmer. A hard, rolling boil toughens the meat's proteins and churns fat and impurities into the liquid, making the meat tough and the broth cloudy. A gentle simmer keeps the meat tender and the water clear.
“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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