Boiled Mutton
Ingredients
Directions
Prepare
Weigh and wipe the meat.
Cook
Place the meat in a kettle, cover with boiling water, and boil for 5 minutes. Remove any scum.
Reduce heat, cover, and cook below boiling for 25 minutes per pound, plus an additional 25 minutes.
Add salt when the meat is half cooked.
Serve
Serve with 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
- Mutton
- Provides the main meat; slow cooking below boiling softens its connective tissue for tenderness.
The step that matters
Keep the simmer below boiling. After the initial 5-minute boil, a hard boil toughens muscle fibres and makes the meat stringy. Gentle heat under a cover cooks it evenly and keeps it tender and juicy.
“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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