Boiled Leg of Lamb

Ingredients

• a leg of Lamb
• a handful of salt
• a thin white cloth
• a good-sized bundle of sweet herbs

Method

1. 1

   Put a leg of Lamb into a saucepan with sufficient clear cold soft water to cover, and let it remain for half-an-hour, with a handful of salt thrown over it.

2. 2

   Tie it up in a thin white cloth which has been floured, and boil in water sufficient to cover it.

3. 3

   Add a good-sized bundle of sweet herbs.

4. 4

   It will be done in about an hour and a half, and should be served with spinach or French beans.

5. 5

   If required cold, garnish with sprigs of parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 206. The excerpt below is the record exactly as published.

A leg of Lamb should not weigh more than 3|lb., and should be very fat. (3) Put a leg of Lamb into a saucepan with sufficient clear cold soft water to cover, and let it remain for half-an- hour, with ^ handful of salt thrown over it. Tie it up in a thin white cloth which has been floured, and boil in water sufficient to cover it. A good-sized bundle of sweet herbs

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