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Boiled Leg of Mutton
From The hearthstone; or, Life at home, 1883
Serves 6
Use the boiling liquor for soup.
Presented as published in 1883. 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
Nutrition per serving
21Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein1 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars1.5 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium1629 mg
Potassium95 mg
Calcium11 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline0.9 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 278. The excerpt below is the record exactly as published.
Boiled Leg of Mutton. — A leg of mutton for boiling should not hang too long, as it will not look a good color when dressed. Cut off the shank-bone, trim the knuckle, and wash and wipe it very COOKERY RECIPES. 437 clean ; plunge it into sufficient boiling water to cover it, let it boil up. Then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about two and a quarter hours after the water begins to simmer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper-sauce
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