Boiled Leg of Mutton

Ingredients

• a leg weighing eight pounds
• six quarts of boiling water
• half a cup of rice

Method

1. 1

   Put the leg into boiling water with rice.

2. 2

   Skim off the scum that rises.

3. 3

   Boil for one hour and a quarter, adding five minutes for every pound over eight.

4. 4

   Serve with caper sauce.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 17. The excerpt below is the record exactly as published.

ur quarts of boiling water, with a large handful of salt. Boil slowly six hours, if large. When done, throw into cold water, and skin the same as the salt tongue. j» r» j* » * m &.» tis* )S*t ® tl O if a$, a ti 4- i! ■& •n-04- & 2. k M - Z & fij ill k -k ffi #■ * * 4- ft ft M *# ifc‘ R BOILED SALT TONGUE. SOAK the tongue over night ; in the morning put on to boil in six quarts of cold water, and boil slowly six hours if the tongue is large ; if not, five will answer. Take it from the boiling water, and throw it into cold water, and peel the skin off. Set away to cool. The vegetables to serve with boiled salt tongue are potatoes, cabbage, turnips and carrots. m m ffl z m,* y % u $c m m * M S.ffi # ** & 4V.RI EE R Sf if # It ffl A A dC +t ?f 4^ 4=- 3S,id s.4i js: s £ £ ra s pi pi ® is n z s fu JR m <k& zm 3® ® - So <&,*.*, it.— fit tu.js $n * m &.4t £.«, STEWED BEEF. fT^AKE a piece of beef that is rather tough, or pieces of tough beefsteak ; 1 rub into it a handful of salt, some pepper and flour ; lay in a kettle that you can cover tight, and that has a flat bottom. Cut up an onion, a potato, a small turnip, and a carrot. Lay these on the top of the meat and then sprinkle in half a teaspoonful of cinnamon, half of mace, one-fourth of clove, and add cold water enough to cover it. Let it come to a boil, skim off all the scum, then cover tight, and simmer five hours. After it has been boiling four hours, mix half a cup of flour with cold water, and add to it. You can then taste it and add more seasoning if necessary. The spice may be omitted if you choose. Serve the meat in a little of the gravy, and send the remainder of the gravy to the table in the gravy tureen. m ® & o m ± - n i-ii m w ft su ® * m um sissies*© m - &0 •3-oft] if AMM 211 tMEa % it m. ta m m -m mm % m ® m in %-zm* « m m w>m = ^ ± s zj n m m ffl zm * jr m ffl It ft # MJ& UM AM m § *? n,z a * fi.T 1 1 s 1, ^ ± « Bt.ii m it # jr a - ® m ft\ nf , $h -n-g ffl ^ EE — ROAST MUTTON. i^OR a piece weighing ten pounds allow one hour and a half, and ten minutes for every pound over or under that. 'M 'J? "7s im # + St ® -p itt W- ffi ns m & M mu ja ^ ss s a ft -s-o ^ m m ±, it ^ it &Q BOILED LEG OF MUTTON. fTlAKE a leg weighing eight pounds, and put into six quarts of boilii g X water ; throw into this half a cup of rice

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