Mutton, Boiled
Ingredients
Directions
Prepare
Select a fresh leg of mutton, neck, or breast for boiling.
Place the joint in a pot with water and add coarse sea salt.
Put the side of the joint that will be served facing down in the pot.
Boil
Boil for 20 to 25 minutes per pound, depending on thickness.
Remove any scum that forms during cooking.
Cook a small amount of vegetables in the same pot.
Boil the rest of the vegetables separately.
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
- The main meat; slow boiling softens its connective tissue and makes it tender.
- Coarse sea salt
- Seasons the meat and cooking water, flavouring the joint and the broth.
The step that matters
Boil for 20 to 25 minutes per pound, depending on thickness. Cooking time depends on the size and thickness of the joint. Too little time leaves the centre undercooked, while too much time makes the outer meat dry and stringy.
“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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