Boiled Mutton with Caper Sauce

Ingredients

• leg of mutton
• salt
• 2 or 3 stalks wotcelery
• 2 tablespoons Crisco
• 1 tablespoon flour
• 1 cup boiling water
• 1 hard-cooked egg
• 2 tablespoons of capers

Method

1. 1

   Wipe leg of mutton, cover with boiling water, boil for 10 minutes, then simmer until tender.

2. 2

   Season with salt when half cooked.

3. 3

   Add vegetables while cooking.

4. 4

   Brush with melted Crisco and sprinkle with parsley.

5. 5

   For sauce, mix Crisco with flour, add boiling water, stir until thick, add chopped egg and capers.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 124. The excerpt below is the record exactly as published.

salt, 1 tablespoon sugar, and % teaspoon almond extract, pile on top of pud- ding and sprinkle with cocoanut. Brownin slow oven. Serve hot or cold. Vegetarian August 22 *Succotash French Fried Potatoes Tomato Jelly Salad Orange Marmalade Ice Cream Caramel Cake Coffee *Succotash—Boil 1 dozen corn for 3 minutes. Cut corn from cob, taking very small piece from top ‘ofeach grain, then press out pulp. Mix this with an equal quantity of nicely cooked lima beans; add Crisco, salt and white pepper to taste; reheat and serve. ears of August 23 Fish Timbales, Cream Sauce Mashed Potatoes Stewed Okra Cucumber Salad Cheese Straws *St. Leonard's Pudding Coffee *St. Leonard's Pudding—Line edge of a pudding dish with pastry, and spread 2 tablespoons of jam in the bottom. Blend 4 tablespoons Crisco with 1% cup flour, when smooth stir in 1 cup milk, 4 tablespoons sugar, 1 teaspoon vanilla extract, 14 teaspoon salt, and 2 yolks of eggs, stir well together and pour over jam, bake 30 minutes. Beat up whites of eggs to a stiff froth, add 1 tablespoon sugar, and arrange roughly on the top. Place in oven until lightly browned. August 24 *Boiled Mutton, Caper Sauce Riced Potatoes String Beans Olive Salad Toasted Crackers Cheese Plum Compote Coffee *Boiled Mutton—Wipe leg of mutton, put on fire, barely covered with boil- ing water, and let boil about 10 minutes, then simmer until tender; season with salt when half cooked. A few slices of onion, turnip, and carrot, of 2#ors3 stalkswotecclery: may be added while cooking. When tender, brush over the meat with melted Crisco and_ sprinkle with finely chopped parsley. Serve with caper sauce which is made as follows: Mix 2 tablespoons Crisco with 1 tablespoon flour; add 1 cup boiling water; stir it over fire until thick; add toit 1 hard-cooked egg chopped fine and 2 tablespoons of capers

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