Boiled Leg of Mutton

Ingredients

• a well-kept leg of mutton
• a tablespoonful of salt
• two medium-sized onions
• a dozen cloves
• a bundle of parsley
• a bundle of thyme
• a bundle of savory
• four or five large carrots
• as many turnips

Method

1. 1

   Wash the leg of mutton and lay it in a kettle, covering it with cold water.

2. 2

   Bring to a boil, skim off the scum, and add salt.

3. 3

   After skimming, add onions, cloves, parsley, thyme, savory, carrots, and turnips.

4. 4

   Simmer gently for two and a half hours.

5. 5

   Serve with caper sauce or brown cucumber sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 96. The excerpt below is the record exactly as published.

Boiled Leer of Mutton Take a well-kept but perfectly sweet leg of mutton of mid- dling weight, and after having washed (not soaked) it, lay it in a kettle of its size, as nearly as possible, and pour in rather more than sufficient cold water to cover it. Set the kettle over a good fire, and when the water begins to boil take off the scum, and continue to till no more appears. After the first skimming throw in a tablespoonful of salt, and after the water ìa well cleared, add two medium-sized onions stuck with a dozen cloves and a bundle or bouquet of parsley, thyme, and savory, four or five large carrots, and a half an hour afterward as many tumips

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