Boiled Leg of Mutton

Ingredients

• One leg of mutton
• two ounces of butter
• one ounce of flour
• one and one half gill of milk
• one salt-spoonful of salt
• one salt-spoonful of pepper
• two heaped table-spoonfuls of capers

Method

1. 1

   Put over the fire a large sauce-pan of water and bring it to the boiling-point.

2. 2

   If the mutton be newly killed, beat it with a rolling-pin to soften the fibre.

3. 3

   Plunge the meat into the boiling water and allow it to boil up once, then cover and simmer slowly.

4. 4

   Prepare the sauce by melting the butter and stirring in the flour.

5. 5

   Add the liquor from the mutton, milk, pepper, and salt, cooking for two minutes.

6. 6

   Place the mutton on a hot platter, pour over the sauce, and add capers just before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 37. The excerpt below is the record exactly as published.

Boiled Leg of Mutton.— One leg of mutton, two ounces of butter, one ounce of flour, one and one half gill of milk, one salt-spoonful of salt, one salt-spoonful of pepper, two heaped table-spoonfuls of capers

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