Boiled Mutton with Sauce

Ingredients

• one and one-half gills of milk
• one saltspoonful of salt
• one saltspoonful of pepper
• two heaped tablespoonfuls of capers
• butter
• dry flour

Method

1. 1

   Put over the fire a large saucepan of water and bring it to the boiling point.

2. 2

   If the mutton be newly killed, beat it with a rolling-pin to soften the fibre.

3. 3

   Plunge the meat into the boiling water and allow it to boil up once, then draw the saucepan aside from the blaze of the fire.

4. 4

   Cover it closely and allow it to simmer slowly until done, allowing fifteen minutes for each pound, and fifteen minutes longer.

5. 5

   Prepare the sauce by melting the butter, stirring in the flour, then adding the liquor from the mutton, milk, pepper, and salt.

6. 6

   Cook for two minutes, then pour over the mutton with the capers added just before serving.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 18. The excerpt below is the record exactly as published.

one and one-half gills of milk, one saltspoonful of salt, one saltspoonful of pepper, two heaped tablespoonfuls of capers. Put over the fire a large saucepan of water and bring it to the boiling point. If the mutton be newly killed, beat it with a rolling-pin to soften the fibre, but it is better to have hung it a week if the weather permits. Plunge the meat into the boiling water and allow it to boil up once, ^hen 4raw the saucepan aside from the blaze of the fire. 40 -^^-^ TS. cover it closely and allow it to simmer slowly,, how slowly may be determined by keeping the water bubbling easily at one side, until it is done, which will be according to the weight of the leg, allowing fifteen minutes for each ^ound, and fifteen minutes longer. Fifteen minutes before the mutton will be done, pre- pare the sauce by melting in a. saucepan the butter, and stirring into this the dry flour

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