Boiled Mutton
From Cookery for beginners, 1884
Serve the mutton with the sauce.
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 22. The excerpt below is the record exactly as published.
Boiled Mutton. Sew up the leg of mutton in a stout piece of mosquito net or of " cheese cloth ; " lay it in a pot and cover several inches deep with 106 COOKERY FOR BEGINNERS. boiling water. Throw in a tablespoonful of salt, and cook twelve minutes to the pound. Take up the cloth with the meat in it and dip in very cold water. Remove the bag and dish the meat. Before taking up the mutton, make your sauce, using as a base a cupful of the liquor dipped from the pot. Proceed with this as you did with the drawn butter sauce for the corned beef, but instead of the lemon juice, add two tablespoonfuls of capers
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