Lamb, Boiled
From Jane Hamilton's recipes, 1909
A leg of mutton can be prepared similarly.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 10. The excerpt below is the record exactly as published.
LAMB, BOILED. Take a fat hind quarter of lamb, wash it well, rub it with salt, and put it on to boil in a covered vessel in as much water as will cover it. It takes about two hours to boil a quarter weighing about ten pounds. Skim off the froth that rises to the top in boiling. When the lamb is nearly done, make a thick paste, season it with salt and stir in four ounces of butter and some pars- ley. This makes the gravy for the lamb. It may be seasoned with pickled cucumbers cut up in slices and stewed for a minute or two in the gravy, or with capers
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