tion of the water, with any vegetable additions chosen,
skim the broth and close the vessel, take it off the fire and
enclose it in a box lined with thick felt, so that air and
heat can get in and out only through the felt. Thus they
let it stand for some hours, up to six, and on opening
the case after that time they find the meat not only hot,
but quite done, and ready for the table. Prom this experi-
ence one can see how much value is lost in certain parts of
culinary practice by hurrying, when mere conservancy and
time would effect the business.
The Leg of Mutton to be boiled should be put on the
fire in cold water, together with the vegetables, if any,
and heated to ebullition ; it should then be skimmed, and
continue to be simmered for from two and a half to three
hours✪ Boiled Leg of Mutton, until the meat, while still juicy, be no longer red in
its interior. The knuckle should be so well boiled that its
tendinous parts are on the point of dissolving, and quite
gelatinous. The broth in which the mutton was boiled
will help to make a good soup, particularly if vegetables
were boiled in it, and some Protest’s extract of mutton were
added before the boiling began. This addition of extract is
particularly to be recommended when the joint is divided,
as flavoured broth will impart to the meat at least as much
flavour as it will dissolve of the extractive by boiling.
Boast Leg of Mutton should be done, as the cooks of
former generations expressed it, toith the gravy in it, but
not underdone ; that is to say, the interior of the meat
should reach a temperature at which the red juice is coagu-
lated, but the white gravy is not expelled by contraction of
the meat. Experiment with the thermometer shows this
temperature to be 194° Fahr., being 18° below the boiling-
point of water. The meat should be buttered with a brush
and dredged over with flour ; some defer this external
application to a later stage. The art of roasting a leg of
mutton in such a manner that the outside shall be brown,
462
THE SPIRIT OF COOKERY
fragile, and eatable, tlie knuckle gelatinous and tender, the
inner meat juicy and short, and the brown rump end
vigorous and unscathed, must not be considered small.
The aponeurotic outside in particular is mostly left as a
tough membrane, which has to be cut off the served slices.
If this has not been remedied during the roasting by
dredging and basting, it can be improved by a thin dredging
with dour just before removal from the fire, and the applica-
tion of the salamander to the joint upon the carving dish,
an operation which is termed frothing.
Page 291 · 2 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
tion of the water, with any vegetable additions chosen, skim the broth and close the vessel, take it off the fire and enclose it in a box lined with thick felt, so that air and heat can get in and out only through the felt. Thus they let it stand for some hours, up to six, and on opening the case after that time they find the meat not only hot, but quite done, and ready for the table. Prom this experience one can see how much value is lost in certain parts of culinary practice by hurrying, when mere conservancy and time would effect the business.
The Leg of Mutton to be boiled should be put on the fire in cold water, together with the vegetables, if any, and heated to ebullition ; it should then be skimmed, and continue to be simmered for from two and a half to three hours, until the meat, while still juicy, be no longer red in its interior. The knuckle should be so well boiled that its tendinous parts are on the point of dissolving, and quite gelatinous. The broth in which the mutton was boiled will help to make a good soup, particularly if vegetables were boiled in it, and some Liebig's extract of mutton were added before the boiling began. This addition of extract is particularly to be recommended when the joint is divided, as flavoured broth will impart to the meat at least as much flavour as it will dissolve of the extractive by boiling.
Roast Leg of Mutton should be done, as the cooks of former generations expressed it, toith the gravy in it, but not underdone ; that is to say, the interior of the meat should reach a temperature at which the red juice is coagulated, but the white gravy is not expelled by contraction of the meat. Experiment with the thermometer shows this temperature to be 194° Fahr., being 18° below the boilingpoint of water. The meat should be buttered with a brush and dredged over with flour ; some defer this external application to a later stage. The art of roasting a leg of mutton in such a manner that the outside shall be brown,
fragile and eatable, the knuckle gelatinous and tender, the inner meat juicy and short, and the brown rump end vigorous and unscathed, must not be considered small. The aponeurotic outside in particular is mostly left as a tough membrane, which has to be cut off the served slices. If this has not been remedied during the roasting by dredging and basting, it can be improved by a thin dredging with dour just before removal from the fire, and the application of the salamander to the joint upon the carving dish, an operation which is termed frothing.
Records on this page
Roast Leg of MuttonBoiled Leg of Mutton