Leg of Mutton, Boiled

Ingredients

• a leg of mutton
• salt
• very young turnips
• an hour for older ones
• melted butter
• with capers added

Method

1. 1

   Boil the leg of mutton in salted water.

2. 2

   Skim the surface and simmer until done (2.5 hours for 9-10 pounds).

3. 3

   Boil turnips for garnish.

4. 4

   Serve with melted butter and capers.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 970. The excerpt below is the record exactly as published.

a leg of mutton of nine or ten pounds' weight, two and a half hours from the time it boils. Boil very young turnips for a garnish ; these will take twenty minutes, but allow an hour for older ones, wliich are to be mashed. Place the turnips, which should be of equal size, round the dish, and send the mashed ones to table separately. Melted butter, with capers added, should accompany the dish. The liquor from the boiling may be converted into good soup at a trifling expense. Time, a quarter of an hour to each pound. Probable cost, Is. per pound. Sufficient for nine or ten persons. Mutton, Leg of, Boned and Stuflfed. — Having removed the bone from a leg of mut- ton (a small one of five or six pounds), fill the space from which it was taken with a force- meat composed of the following ingredients worked together into a firm smooth paste : — Shred finely four ounces of suet and two of ham ; mis these with sis ounces of bread-crumbs, and flavour with a tea-spoonful of minced thyme, mai'joram, and basil, the same of parsley, and a couple of shallots ; add a little nutmeg, pepper, and salt. Moisten with a couple of eggs, well beaten first. Keep the forcemeat from falling out into the diipping-pan during the process of cooking by sewing up the opening, and roast be- fore a brisk fire ; give the mutton twenty minutes to the pound. Or if a more savoury dish be pre- ferred, poimd the solid parts of a couple of good red herrings to a paste. Season highly with pepper, and by detaching the skin from the thickest part of the joint, force the paste under and secure well. Those persons who have eaten a leg of mutton thus prepared pronounce it excel- lent. The mutton thus stuft'ed need not be boned. Trim off the fat from the mutton before putting it to the fire. Baste with good butter. For sauce, add to the gravy of the meat a small glass- ful of sherry, an anchovy pounded, and pepper and salt to taste; boil for a few minutes; thicken with butter rolled in flour, and serve in a tureen with half the juice of a lemon squeezed into it. Probable cost. Is. per pound. Sufficient for six or seven persons. Mutton, Leg of, Braised. — This joint might be introduced to our readers under a vari(.;ty of names; such ;'.^ Lol;,- of Mutton a la Napohtaine, a la Pi'ovencjalo, u la Bretonne, a la Soubise, and a separate recipe given for each, but as it is generally called after some sauce or garnish, we give a recipe for tlie braising alone : — Procuic a small leg of mutton, cut off the end knuckle, and trim away un- necessary fat. Laid it with nan-ow strips of bacon which have been well seasoned with pepper. Line a braising-pan with slices of bacon, and lay in the mutton, with more sliccB on the top. Add four carrots, two turnips, two middle-sized onions, each stuck with two cIovcb, a stick of celery, two blades of mace, and a few peppercorns, with enough weak stock to cover. Stew gently for three hours, then reduce the stock by rapid boiling, and brown the meat in the oven, using a little of the stock with what flows from the meat to baste, and when glazed of a light colour serve with the sauce pom-cd over it. A leg of mutton braised as above may be garnished with glazed carrots and onions, or a la Napolitaine, with boiled macaioni in the dish, and Neapolitan sauce over and around the macaroni, or u la Proven(;ale, with the sauce of the same name, and a garnish of mushrooms glazed, &c. Probable cost, Is. per pound. Suf- ficient for six or seven persons. Mutton, Leg of, Braised (another way). — Small lean mutton is particularly adapted to this mode of coolcing. It may be larded and braised, or done without the larding. Put it into a braising-pan with slices of bacon over and imder, so that the bottom of the pan shall be well lined. Between the mutton and bacon strew cut carrots, onions, sweet herbs, parsley, and a bay-leaf, also a bit of garlic, if liked, and pepper and salt

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