Boiled Leg of Mutton

Ingredients

• Choose a nice leg of mutton
• a spoonful of salt
• plenty of cold water
• a couple of carrots sliced in four
• six or eight turnips
• an ounce of butter

Method

1. 1

   Boil the leg of mutton in a stock-pot with salt and cold water.

2. 2

   Skim off the scum, add carrots and turnips, and simmer for 2-3 hours.

3. 3

   Keep the mutton hot after cooking, strain the broth for later use, mash the turnips with butter, and serve the mutton garnished with purée and carrots.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 115. The excerpt below is the record exactly as published.

BOILED LEG OF MUTTON. Choose a nice leg of mutton ; put it in a stock-pot with a spoonful of salt and plenty of cold water ; boil it ; remove the scum by skimming in the same way as broth ; then add a couple of carrots sliced in four, and six or eight turnips ; let it simmer gently by the side of the stove for not less PRACTICAL HOUSEHOLD COOKERY. 267 than two hours, and if the leg is a big one, three hours. Wlien the mutton is done take it out of the broth and keep it hot ; strain the broth into an earthenware pan, that it may be used again for boiling mutton and served as a mutton broth. Keep the carrots hot; mash the turnips with an ounce of butter

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