Boiled Mutton

Ingredients

• About 3 pounds rack of mutton or 'yearling'.
• 3 cups boiling water
• 2 peeled onions

Method

1. 1

   1.

2. 2

   Wipe the meat with a damp cloth.

3. 3

   2.

4. 4

   Pour boiling water into a large pot.

5. 5

   3.

6. 6

   Throw in the peeled onions.

7. 7

   4.

8. 8

   Put in the meat.

9. 9

   Cover.

10. 10

    5.

11. 11

    Boil for 10 minutes.

As published

This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 29. The excerpt below is the record exactly as published.

Boiled Mutton," she said. "I guess, Iron Pot, you can tell me about that." Slipped Kim into the oven. 118 The Mary Frances Cook Book Stand the bowl in ice water. ''Yes, ma'am/' said Iron Pot, importantly climbing from the shelf, and eying critically the piece of meat Mary Frances had placed on the table. ''That's a pretty nice cut of meat — pretty nice. It will be all right to cook it as I will tell you. But, really, mutton is less greasy if it is boiled long enough before needed to let the gravy cool. Take off the cake of fat which will form on the top when cold. Of course, take the meat out as soon as it is tender, and after 'skimming' the gravy, put it in again to re-heat." "I haven't time!" said Mary Frances, anxiously. "You can put yours in a bowl, and stand the bowl in ice water to cool the liquor quickly, and do the same thing that way, now " "You give the recipe?" asked Mary Frances. Iron Pot looked pleased, and began: No. 25. — Boiled Mutton. About 3 pounds rack of mutton or "yearling." 1. Wipe with a damp cloth. 2. Pour 3 cups boiling water into a large pot. 3. Throw in 2 peeled onions

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