Boiled Leg of Mutton
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 50. The excerpt below is the record exactly as published.
Boiled Leg of Mutton. Remove skin and superfluous fat; trim and put on in kettle of boiling water. Bring quickly to the boiling- point ; boil four or five minutes, and skim. Then finish the cooking at a place on the range where it will cook slowly. Add one tablespoon of salt, small piece of red pepper, one onion, one turnip and one carrot
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