Boiled Lamb

Ingredients

• the hindquarter of lamb
• salted water enough to cover it

Method

1. 1

   Wash lamb in cold water and wipe dry.

2. 2

   Boil gently in salted water until tender, about two hours.

3. 3

   Serve with drawn butter and eggs or caper sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 62. The excerpt below is the record exactly as published.

Boiled Lamb— To Boil a Leg of Mutton— Boned Leg of Mutton— To Broil Mutton Chops— Lamb Chops Broiled — Broiled Chops for an Invalid — To Serve Cold Mutton — Mutton Cromeskies— Crown Roast of Mutton— Roast Lamb — Roast Lamb with Kidney— Leg of Mutton Stuffed— Minced Mutton on Toast— Irish Stew — Scotch Hotchpotch — Lamb Stew BOILED MUTTON USE any part of the mutton }'OU wish ; the shoulder is good. Put it in a granite soup kettle, cover with cold water, and skim when it boils. Boil slowly until done very tender, which may be three hours or more. Peel and cut in half, and add four large onions. Add also salt and pepper to taste, and a teacup of stewed and seasoned tomatoes. When done, take out the mutton and thicken the liquor with flour and water mixed smooth to the thickness of cream. Use this for gravy. BOILED LAMB Select the hindquarter. Wash in cold water, and wipe dry. Put into a granite kettle with salted water, enough to cover it

Cook this with the app: pantry check, scaling, and the assistant.