Boiled Leg of Mutton
From English and French cookery, 1890
A leg of mutton of about 9 pounds takes 2.5 hours after the water boils; one of 12 pounds, 3 hours.
Presented as published in 1890. 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
Nutrition per serving
65Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein1.7 g
Carbohydrates14 g
Fiber4 g
Sugars9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium57 mg
Potassium506 mg
Calcium59 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate84 mcg
Choline5.3 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 52. The excerpt below is the record exactly as published.
Boiled Leg of Mutton. — Cut off the shank-bone, trim the knuckle ; plunge it into sufficient boiling water to cover. Let it boil up ; then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire that the water may gently simmer. If it boils fast, the meat will be hard. Slum well, and add a little salt. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce
Cook this with the app: pantry check, scaling, and the assistant.