Boiled Leg of Mutton, with Cauliflower and Spinach

Ingredients

• a leg of mutton
• 2 fine cauliflowers
• milk
• a piece of butter
• pepper
• salt
• a little flour
• a pint of gravy

Method

1. 1

   Boil the leg of mutton in a cloth.

2. 2

   Boil the cauliflowers in milk and water, pull into sprigs, and stew with butter, pepper, salt, and a little milk.

3. 3

   Stew spinach in a saucepan with gravy, butter, and flour.

4. 4

   Place mutton in the middle of the dish, surround with spinach, and top with cauliflower.

5. 5

   Pour the butter from the cauliflower over it.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 52. The excerpt below is the record exactly as published.

oiled Leg of Mutton, with. Cauliflower and Spinach. — Take a leg of mutton, and boil it in a cloth. Boil 2 fine cauliflowers in milk and water ; pull them into sprigs, and stew them with butter, pepper, salt, and a little milk. Stew some spinach in a saucepan, and put it into a | of a pint of gravy, with a piece of butter, and a little flour

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