Boiled Lamb, Mutton or Veal
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 123. The excerpt below is the record exactly as published.
Boiled Lamb, Mutton or Veal. — Wrap the joint, quarter or piece of meat in a wet cloth. Dust it with flour and let it remain so half an hour. Have the pot ready boiling; dip the joint in, first one end and then the other — then put it in the pot and cover closely. Let it boil gently but steadily, an hour and a half for lamb, and two hours for veal and mutton
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