Mutton, Boiled
Ingredients
Directions
Prepare
Select a fresh leg, neck, or breast of mutton.
Place the meat in a pot and cover with water.
If using vegetables, add only a small quantity to avoid overpowering the meat's flavor.
Put the side of the joint that will be served facing down in the pot.
Boil
Bring the water to a gentle boil and cook for 20 to 25 minutes per pound of meat. Remove any scum that forms on the surface during cooking.
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 flavor and the meat that becomes tender during gentle simmering.
- Water
- Cooks the meat gently and, as the liquid, carries flavor from the meat and vegetables.
The step that matters
Bring the water to a gentle boil. Keeping the water at a gentle simmer rather than a hard boil helps the meat cook evenly and stay tender. A vigorous boil toughens muscle fibers and churns up scum into the broth.
“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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