Boiled Leg of Mutton
From The spirit of cookery, 1895
The broth can be used for soup, especially if vegetables were boiled in it.
Presented as published in 1895. 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
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 290. The excerpt below is the record exactly as published.
the leg of mutton according to the purpose for which it is wanted. If you desire to have a small leg, choose one of Welsh mutton, which may vary between 5 and 7 lb. in weight. Welsh mutton is perhaps less suitable for boiling. Of ordinary legs of mutton, choose a lean one for roasting, and a fat one for boiling. The success of cooking, particularly of roasting, depends much upon the observation of the rules regarding time required for cooking. The interior of a thick piece of meat, like the leg of mutton, can be reached by the cooking process only by continued heating during a certain time. If an underdone joint, completed outside, be placed for a period in an oven, even at a temperature at which roasting from without would not continue, the underdone inside will nevertheless become done by the gradual even distribution of the heat from the roasted outside inwards. This is well illustrated by the mode in which some Norwegians boil their mutton and other meat. They heat the joint just to ebulli- BOILED AND BOAST LEG OF MUTTON 461 tion of the water, with any vegetable additions chosen, skim the broth and close the vessel, take it off the fire and enclose it in a box lined with thick felt, so that air and heat can get in and out only through the felt. Thus they let it stand for some hours, up to six, and on opening the case after that time they find the meat not only hot, but quite done, and ready for the table. Prom this experi- ence one can see how much value is lost in certain parts of culinary practice by hurrying, when mere conservancy and time would effect the business. The Leg of Mutton to be boiled should be put on the fire in cold water, together with the vegetables, if any, and heated to ebullition ; it should then be skimmed, and continue to be simmered for from two and a half to three hours
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