Boiled Mutton

Ingredients

• any part of the mutton
• four large onions
• a teacup of stewed and seasoned tomatoes
• salt and pepper to taste

Method

1. 1

   Put mutton in a kettle, cover with cold water, and skim when it boils.

2. 2

   Boil slowly until tender, about three hours.

3. 3

   Add onions, salt, pepper, and tomatoes.

4. 4

   Thicken the liquor with flour and water for gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 62. The excerpt below is the record exactly as published.

Boiled Mutton— Boiled Lamb— To Boil a Leg of Mutton— Boned Leg of Mutton— To Broil Mutton Chops— Lamb Chops Broiled — Broiled Chops for an Invalid — To Serve Cold Mutton — Mutton Cromeskies— Crown Roast of Mutton— Roast Lamb — Roast Lamb with Kidney— Leg of Mutton Stuffed— Minced Mutton on Toast— Irish Stew — Scotch Hotchpotch — Lamb Stew BOILED MUTTON USE any part of the mutton }'OU wish ; the shoulder is good. Put it in a granite soup kettle, cover with cold water, and skim when it boils. Boil slowly until done very tender, which may be three hours or more. Peel and cut in half, and add four large onions. Add also salt and pepper to taste, and a teacup of stewed and seasoned tomatoes

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