To Boil a Leg of Lamb
From The art of cookery, 1899
Serves 1
Mutton can be boiled and served in the same way.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 28. The excerpt below is the record exactly as published.
To Boil a Leg of Lamb. — Wipe, trim off the fat, wrap and fasten securely in a wet cloth dredged with flour, put in a kettle of boiling water, slightly salted
Cook this with the app: pantry check, scaling, and the assistant.