Boiled Mutton

Ingredients

• a nice leg of mutton
• 1 tablespoonful salt
• 3 large onions
• 1 carrot
• 1 white turnip
• 12 whole peppercorns

Method

1. 1

   Wipe the mutton with a damp towel, place in a kettle, cover with boiling water, add salt, onions, carrot, turnip, and peppercorns.

2. 2

   Cover and boil slowly for 2.5 to 3 hours.

3. 3

   Serve with caper sauce and vegetables.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 210. The excerpt below is the record exactly as published.

s tablespoonful salt, and 1 teaspoonful coarsely pound- ed pepper, boil until tender ; then take it out, remove the bones, place the breast on a dish under a weight, and set aside. When cold, cut the meat into 8 pieces half-heart shape, stick a small bone in the narrow end, then season with pepper and salt, cover entirely with a thick sauce i I'allemande, and set aside till cold ; then dip each chop into beaten egg, cover with bread crumbs, and fry to a delicate brown in half lard, half butter. Fry, and season with pepper and salt, 8 French chops to a fine color ; arrange them in a circle on a hot dish alternately with the breast, decorate the handles with paper frills, and pour in the center a mushroom salpicon. MUTTON. 813 MUTTON. Boiled Mntton. — Select a nice leg of mutton, wipe it off with a damp towel, place it in a large kettle, cover with boiling water, add 1 tablespoonfal salt, 3 large onions, 1 carrot, 1 white turnip, 12 whole peppercorns

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