Boiled Leg of Mutton
From Original White House Cookbook, 1887
Serves 8
Salt while boiling if broth is to be used for soup.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 84. The excerpt below is the record exactly as published.
BOILED LEG OP MUTTON. To PREPARE a leg of mutton for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and boil gently from two to three hours, skimming well. Then take it from the fire, and keeping the pot well covered, let it finish by remaining in the steam for ten or fifteen minutes. Serve it up with a sauce boat of melted butter, into which a teacupful of capers or nastur- tiums
Cook this with the app: pantry check, scaling, and the assistant.