Boiled Mutton
From The easiest way in housekeeping and cooking, 1881
Boiling in a cloth makes it whiter and more delicate.
Presented as published in 1881. 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
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 75. The excerpt below is the record exactly as published.
Boiled Mutton. A sJioidder, or fore-quarter, of mutton, weighing five or six pounds, will boil in an hour, as it is so thin. The leg, or hind-quarter, requires twenty minutes to the pound
Cook this with the app: pantry check, scaling, and the assistant.