Boiled Leg of Mutton

Ingredients

• Put the mutton on in cold water
• two table-spoonfuls of salt
• four eggs hard
• a table-spoonful of butter
• one pint of the water in which the mutton was boiled
• a table-spoonful of flour

Method

1. 1

   Boil the mutton for three hours.

2. 2

   Boil the eggs hard; mash two with butter.

3. 3

   Stir the flour into the mutton water, pour over the mashed eggs, cook a moment, and add more butter.

4. 4

   Slice the remaining eggs and lay over the mutton, pouring the dressing over it.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 25. The excerpt below is the record exactly as published.

BOILED LEG OF MUTTON. Put the mutton on in cold water, with enough to cover it well; add two table-spoonfuls of salt; boil three hours. Boil four eggs hard ; take two of them, mash fine with a table- spoonful of butter. Take one pint of the water in which the mutton was boiled, stir smoothly into it a table-spoonful of flour, pour this over the eggs, cook a moment, and add one table-spoonful of butter. Slice the remaining two eggs into thin slices, lay over the mutton, and pour over the dressing. STUFFED SHOULDER OF MUTTON. Have the butcher to take out the bone; fill the place from which it was taken with a good force-meat of bread crumbs, minced pork, salt, pepper, sweet herbs, and one raw egg. Mix all well together. After the stuffing is put in, sew up the edges of the skin to keep the dressing in. Allow fifteen minutes to each pound for cooking. Baste often at first with the water you have put in the pan. Just before the mutton is done add a small piece of butter, baste again, then sprinkle bread crumbs over it and give a nice brown. Tlie New Kentucky Home Cook Book. 55 Skim all the flit from the gravy, thicken with flour, and boil a moment. Serve hot, with some acid jelly. MUTTON OR LAMB CHOPS. Trim the chops nicely; salt and pepper them well; fry in hot lard. Or, roll them in bread crumbs, then in beaten egg, again in the bread crumbs; fry. MUTTON POT-PIE. Make pie-crust, line the pan, put into the stove and let it brown slightly; take slices of mutton, a few small Irish po- tatoes or sliced ones, a heaping table-spoonful of butter

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