Boiled Leg of Mutton

Ingredients

• leg of mutton
• Two or three days
• a leg of mutton of 9 or 10 lbs.
• young turnips
• an hour for older ones
• Melted butter
• with capers added

Method

1. 1

   Cut off the shank-bone and wipe the joint with a damp cloth.

2. 2

   Put it into a large stewpan with boiling water to cover.

3. 3

   Skim the surface clean and simmer until done, about two and a half hours for a 9-10 lb leg.

4. 4

   Boil turnips for garnish.

5. 5

   Serve with melted butter and capers.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 254. The excerpt below is the record exactly as published.

Two or three days will be enough if the color is consid- ered of importance. This and careful skimming will prevent the necessity for a floured cloth, which some inex- perienced cooks resort to. Cut off the shank-bone, and if necessary wipe the joint with a damp cloth. Put it into a large, oval stewpan with as much boiling water as will cover it. When restored to its boiling state, skim the surface clean, and draw the stewpan to the side of the fire to allow the con- tents to simmer until done. Allow for a leg of mutton of 9 or 10 lbs. two and a half hours from the time it boils. Boil very young turnips for a garnish ; these will take twenty min- utes, but allow an hour for older ones, which are to be mashed. Place the tur- nips, which should be of equal size, round the dish, and send the mashed ones to table separately. Melted but- ter, with capers added, should accom- pany the dish. The liquor from the boiling may be converted into good soup at a trifling expense. Time, about twenty minutes to each pound. Mutton, Leg of, Boned and Stuffed. — Having removed the bone from a small leg of mutton, fill the Mutton in Jelly MUTTON Mutton, Braised space from which it was taken with a force-meat composed of the fol- lowing ingredients worked together into a firm, smooth paste : Shred finely 4 ozs. of suet and 2 ozs. of ham ; mix these with 6 ozs. of bread- crumbs, and flavor with a teaspoon- ful of minced thyme, marjoram, and basil, the same of parsley, and a couple of shallots; add a little nut- meg, pepper, and salt. Moisten with a couple of eggs, well beaten first. Keep the force-meat from falling out into the dripping-pan during the process of cooking by sewing up the opening. Time for roasting, about twenty minutes to the pound. Or if a more savory dish be pre- ferred, pound the solid parts of a couple of red herrings to a paste. Season highly with pepper, and by detaching the skin from the thickest part of the joint, force the paste under and secure well. The mutton thus stuffed need not be boned. Trim off the fat from the mutton before putting it to the fire. Baste with good dripping. For sauce, add to the gravy of the meat an anchovy pounded, and pepper and salt to taste ; boil for a few minutes ; thicken with butter rolled in flour, and serve in a tureen with half the juice of a lemon squeezed into it. Mutton, Leg of, in Jelly. — Remove all the bones from a medium-sized leg of mutton,

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