Boiled Mutton
From The housekeeper's companion, 1883
Serve with a smooth butter sauce and capers.
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13999 mg
Potassium2.9 mg
Calcium8.7 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 90. The excerpt below is the record exactly as published.
boiled mutton, and sew or tie the meat in it tightly. Boil three hours, or until tender, trying with a knit- ting-needle. Make an oyster sauce, by soup recipe, to serve with it. Well cooked, it is much like boiled turkey similarly served. Boiled Mutton. — A shoulder of mutton will boil in an hour, or a little more. A leg will take from an hour and a half to two hours, according to size. Try with a knitting- needle, to ascertain when it is tender. Have a cloth to boil it in. Wring this out of scalding water, dredge it thickly with flour, and tie up the meat tightly in it. Put it into a large ket- tle of boiling water, and throw in two heaping tablespoonfuls of salt
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Cook this with the app: pantry check, scaling, and the assistant.