Boiled Leg of Mutton with Caper Sauce

Ingredients

• Put the mutton in a kettle
• add a cupful of well washed rice
• Two table-spoonfuls of flour
• One table-spoonful of lemon juice
• Three table-spoonfuls of capers
• One-half cupful of butter
• One pint of boiling water
• One-eighth tea-spoonful of pepper
• One-half tea-spoonful of salt

Method

1. 1

   Cover mutton with boiling water, add rice, boil rapidly for 15 minutes, then simmer for 15 minutes per pound for rare.

2. 2

   For sauce, beat flour and butter, add boiling water, stir until boiling, then add seasoning, lemon juice, and capers.

3. 3

   Serve over mutton or separately.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 73. The excerpt below is the record exactly as published.

BOILED LEG OF MUTTON, WITH CAPER SAUCE. Put the mutton in a kettle, pour over it boiling water sufficient to cover, and add a cupful of well washed rice, which will render the mutton whiter and more tender. When the water boils, skim it carefully, and allow it to boil rapidly fifteen minutes ; then set the kettle where the boiling will be gentle but constant, and allow fifteen minutes to each pound, if the meat is desired rare. Serve with CAPER SAUCE. Two table-spoonfuls of flour. One table-spoonful of lemon juice. Three table-spoonfuls of capers. One-half cupful of butter One pint of boiling water. One-eighth tea-spoonful of pepper. One-half tea-spoonful of salt

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