Boiled Leg of Mutton with Caper-Sauce

Name: Boiled Leg of Mutton with Caper-Sauce
Ingredients: leg of mutton; two dessertspoons of capers; one spoonful of their vinegar

From Home dissertations, 1891

Presented as published in 1891. 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

3Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories3.4 kcal

Protein0.4 g

Carbohydrates0.7 g

Fiber0.5 g

Sugars0.1 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium351 mg

Potassium6 mg

Calcium6 mg

Iron0.2 mg

Magnesium4.9 mg

Phosphorus1.5 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A1 mcg

Vitamin E0.1 mg

Vitamin K3.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate3.4 mcg

Choline1 mg

Caffeine0 mg

Water13 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 104. The excerpt below is the record exactly as published.

BOILED LEG OF MUTTON WITH CAPER-SAUCE. Sir Andrew. — Faith, I can cut a caper. Sir Toby. — And I can cut the mutton to 't. TWELFTH NIGHT ; OR, WHAT You WILL. Cut off the small bone at the end, leaving the meat to hide the joint and lap under ; put it in a kettle of cold water, and make it boil as soon as possible, then boil very slowly but steadily until the meat is cooked. For caper-sauce make drawn butter with some of the boilings ; put into it two dessertspoons of capers and one spoonful of their vinegar

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