Boiled Mutton

Ingredients

• Three or four pounds of mutton
• One teaspoonful salt
• One carrot, turnip, onion

Method

1. 1

   Wipe, trim, weigh, and if necessary joint the meat.

2. 2

   Plunge it into boiling salted water, boil for five minutes, skim thoroughly, then only allow the meat to simmer.

3. 3

   Allow twenty minutes to the pound and twenty minutes over.

4. 4

   Prepare the vegetables and cut them in neat pieces, and add them to the meat.

5. 5

   If old, they will take about from one to one and a half hours to cook; if young, they may be added about thirty to forty minutes before the mutton is done.

6. 6

   When the meat is cooked, lift it on to a hot dish.

7. 7

   Pour over either parsley or caper sauce, and garnish with the pieces of vegetable.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 13. The excerpt below is the record exactly as published.

Boiled Mutton* Three or four pounds of Boiling water to cover, mutton. One teaspoonful salt. One carrot, turnip, onion

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