Leg of Mutton
Ingredients
Directions
Prepare
Chop off the shank bone and cut the skin at the back of the knuckle.
Boil and skim
Place the leg of mutton in cold water and bring to a gentle boil.
Skim the surface regularly until fully cooked, about 2.5 hours.
Serve
Serve garnished with mashed turnips or caper 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
- Provides the main meat, whose connective tissue softens into tender meat during long gentle cooking.
- Cold water
- Cooks the meat evenly and gently, and its surface is skimmed to keep the broth clear.
The step that matters
Bringing the water to a gentle boil and skimming. Boiling vigorously toughens meat proteins and makes the broth cloudy. A gentle simmer with regular skimming of the foam keeps the meat tender and the liquid 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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