Boiled Leg of Mutton

Ingredients

• leg of mutton
• one tablespoon of salt
• one-half milk
• one-half mutton stock
• two finely chopped hard cooked eggs

Method

1. 1

   Remove outer skin from mutton, cover with boiling water, boil for 5 minutes and skim.

2. 2

   Simmer until tender, adding salt halfway.

3. 3

   For browning, place in hot oven after cooking.

4. 4

   Serve with white sauce made from milk and mutton stock, adding chopped eggs.

Nutrition per serving

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 5. The excerpt below is the record exactly as published.

Boiled Leg of Mutton. — Remove entirely the thin outer skin but not the fat from the mutton. Place in kettle, and cover with boiling water. Bring quickly to boiling point, boil five minutes, and skim. Set on back of range and simmer until tender. When half done add one tablespoon of salt. If desired brown, take out of water when tender, put in a hot oven for a few minutes and serve as roast. If not browned, serve with a white sauce. In making the sauce, instead of using milk, use one- half milk and one-half mutton stock (the water in which the mutton was boiled) . Into the sauce put two finely chopped hard cooked eggs

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