Boiled Leg of Mutton

Ingredients

• 1 leg of mutton
• 2 large onions stuck with cloves
• 1 teaspoon pepper
• 1 teaspoon salt
• (1 bunch of parsley or one teaspoon thyme, four carrots and three turnips if available)

Method

1. 1

   Put in your big vegetable boiler or native pot sufficient water to well cover the leg of mutton, add the pepper and salt.

2. 2

   When the water is boiling put in the leg, and the whole onion peeled, let it boil well for five minutes; then set aside and let it simmer for a short hour.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 46. The excerpt below is the record exactly as published.

1 teaspoon pepper. 1 . Trim the leg by cutting off any loose pieces of skin and scraping off the flesh and skin that adheres to the lower end of the bone for at least an inch. Lay the leg flat on the table and beat it into shape with the flat side of the chopper. This will also break the fibres and make the meat more tender ; care must be taken not to break the bone. 2. Rub the leg with a little of the butter, melt the remainder in the baking tin, put in the leg and place the tin in a good oven. Baste it from time to time, add one tablespoon of water and a little more butter or lard if the fat dries up and sprinkle with salt and pepper. In a good oven a Nigerian leg of mutton will take less than an hour to cook. Roast Saddle. (I). Cut off the end of the saddle, keeping only the best middle part, t.e., about six good chops. With a knife, trim off the skinny edge of the flap. Divide the chine bone 96 MUTTON AND BEEF. (which keeps the chops together) with a single sharp stroke of the chopper, but divide the central bone only, not the meat. Roll under what is left of the flap and tie the saddle round with a piece of string so as to get a neat rectangular piece. Roast for fifteen or twenty minutes in the oven or it is even better to braise it according to the following recipe. Braised Leg or Saddle of Mutton. (I). 1 leg or saddle of mutton. 1 tablespoon butter or lard. 1 teacup stock, water or a little Lem co. 2 large onions stuck with 2 cloves. £ teaspoon salt. | teaspoon pepper. (Bunch of parsley if available). When mutton is poor, as in Nigeria, it is generally nicer to braise than to roast it, the process is quite simple. 1. Put the butter in the large flat saucepan, when quite hot pub in the leg or saddle (if leg the handle joint should be cut off to make it smaller), turn it till it is a nice brown all over, add salt, pepper, the onion cut in quarters and the teacup of stock. Put the cover tight on the saucepan, let it simmer very slowly for one and a half hours if a leg, for half an hour if a saddle. Notes. — Any vegetables, carrots, turnips, yam or sweet potatoes can be added to the meat, put in the carrots and turnips at the same time as the stock, the yam or sweet potatoes when it is half cooked. A Welbank Boilerette comes in very useful for braising beef or mutton. Cold leg or saddle of mutton roasted or braised is good with any sort of salad or mint sauce (see index). Boiled Leg of 1 leg of mutton. 2 large onious stuck with cloves. 3 berkono or a teaspoon pepper. Mutton. (I). 1 teaspoon salt. (1 bunch of parsley or one teaspoon thyme, four car- rots and three turnips if available). MUTTON AND BEEF. 97 To be tender, a boiled leg of mutton must be put into boiling water, not in cold. 1. Put in your big vegetable boiler or native pot sufficient water to well cover the leg of mutton, add the berkono and salt. When the water is boiling put in the leg, and the whole onion peeled, let it boil well for five minutes ; then set aside and let it simmer for a short hour. 2. Serve the boiled mutton with caper sauce (see index) and boiled rice. The caper sauce can be made with the water the leg has boiled in. If the parsley, carrots and turnips are available, add them after the first boil up and serve as a garnish round the leg. Mutton Curry, (I). 1 breakfast cup of pieces of mutton cut in small squares 1 breakfast cup stock or hot water. 1 dessertspoon curry. 1 large onion. 1$ tablespoons butter or lard. 1 teaspoon salt

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