Boiled Leg of Mutton

Ingredients

• A leg of Mutton
• Boiled Turnips
• Caper sauce

Method

1. 1

   Cut off the shank, wipe it, put it into a clean saucepan or stewpan with plenty of boiling water.

2. 2

   Let it again come slowly to the boil.

3. 3

   Skim, and stand it aside to simmer for about a quarter of an hour for each pound.

4. 4

   The mutton should be well done, but not overdone; it should retain all the juices and look plump.

5. 5

   A few minutes before it is ready add a teaspoonful of salt to the water.

6. 6

   Serve with boiled turnips, and caper sauce not poured over it, but served in a boat.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 115. The excerpt below is the record exactly as published.

BOILED LEG OF MUTTON. Ingredients. Boiled Turnips. A leg of Mutton. Caper sauce

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