Boiled Leg of Mutton or Lamb

Ingredients

• Remove outer fat and tough bits of skin
• Put in a deep kettle of boiling water

Method

1. 1

   Let it come quickly to the boiling point again, and remove the froth that rises.

2. 2

   Then place the kettle where it cannot boil, but will keep at a temperature of 180°-190° Fahr.

3. 3

   Allow at least a half hour of such cooking for each pound of meat.

4. 4

   Reserve the water for soups.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 57. The excerpt below is the record exactly as published.

Boiled Leg of Mutton or Lamb. Remove outer fat and tough bits of skin, trim, scrape, and wipe. Put in a deep kettle of boiling water

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