To Boil a Leg of Mutton

Ingredients

• a leg of mutton
• three onions
• a tablespoon of salt
• four or five carrots
• as many peeled turnips as needed

Method

1. 1

   Wash the leg of mutton and place in a kettle with cold water.

2. 2

   Add salt, onions, carrots, and turnips.

3. 3

   Simmer gently for two and a half hours.

4. 4

   Serve with caper sauce or oyster sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 60. The excerpt below is the record exactly as published.

a tablespoon of flour and a tablespoon of butter, moisten \vith some of the milk from the saucepan, add a pinch of salt, and stir all together over a moderate fire until the flour cooks and thickens. SWEETBREADS FRIED Wash and trim the sweetbreads, lay in a pan, and pour boiling water over them. Let stand for fifteen minutes. Beat one egg with one tablespoon of water, and have some cracker rolled fine and seasoned with salt and red pepper. Dip the sweetbreads first in the egg, and then in the cracker. Fry in just enough hot lard to cook, and brown nicely a light brown. SWEETBREADS WITH OYSTERS Wash free from skin and pipes and blanch the sweet- breads according to directions given above. Have at hand three dozen oysters. Put the sweetbreads in a saucepan, add the liquor from the oysters, add also two 108 THE HOME COOK BOOK tablespoons of butter and set to simmer till the sweetbreads are done. When done pour in half a cup of cream into which a teaspoon of flour has been stirred. Bring to boil, drop in the oysters, and heat through or until the edges curl. SWEETBREADS WITH TOMATOES* Stew a quart of tomatoes in a porcelain saucepan. When the tomatoes are thoroughly cooked, put them through a sieve and you will have a thick sauce. Have four sweet- breads cleaned, blanched, cut a.part and ready for use, ac- cording to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to your taste, and set over the fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour. Let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes. Serve with buttered toast or without, as you prefer. SWEETBREADS STEWED Sweetbreads are stewed according to directions for "Stewed Calf's Brains." Cut them in half to cook, and before the milk is added cut them in pieces a little smaller. TRIPE FRICASSEE AN ITALIAN DISH Cut into dice one pound of boiled tripe and lay in vinegar for ten minutes. Make boiling hot one tablespoon of butter in a deep casserole. Roll the tripe in flour and brown in the boiling butter. Add one minced onion, a pinch of rosemary, a dash of cayenne pepper, and half a teaspoon of salt. Add also two cups of strained canned tomatoes, also one teacup of beef or chicken soup, or water. Allow to simmer for ten minutes. Serve in a flat dish, and sprinkle over all two tablespoons of grated cheese. The Italians add one tablespoon of Marsala wine to the sauce when the dish is removed from the fire. TRIPE 109 TRIPE FRICASSEE A PHILADELPHIA DISH To one pint of boiling milk or cream add one pound of boiled tripe which has been cut in pieces one inch square. Season with one minced onion, a teaspoon of minced parsley, a teaspoon of celery seed, a dash of cayenne pepper, half a teaspoon of salt, and three or four pieces of mace. Allow to simmer fifteen minutes. Thicken with two tablespoons of flour, stirred in one tablespoon of butter. Serve on thin toast. FRIED TRIPE Select only the coarse honeycombed tripe. It is sold already boiled, but it is not tender. Put it in a saucepan, cover with cold salted water, and boil very tender. When done cut it into pieces three inches and a half long and two inches wide. Roll four soda crackers fine, and season with salt and red pepper to taste. Beat one egg with one table- spoon of cold water. Dip the tripe into the egg and then turn it over on both sides in the cracker. Have ready a frying- pan with hot lard and butter mixed, enough to cook the tripe slowly and a light brown. When done, lay the pieces on a hot platter, and pour three tablespoons of vinegar into the hot fat that is left. Pour this over the tripe, and serve. no THE HOME COOK BOOK XI MUTTON AND LAMB Boiled Mutton— Boiled Lamb— To Boil a Leg of Mutton— Boned Leg of Mutton— To Broil Mutton Chops— Lamb Chops Broiled — Broiled Chops for an Invalid — To Serve Cold Mutton — Mutton Cromeskies— Crown Roast of Mutton— Roast Lamb — Roast Lamb with Kidney— Leg of Mutton Stuffed— Minced Mutton on Toast— Irish Stew — Scotch Hotchpotch — Lamb Stew BOILED MUTTON USE any part of the mutton }'OU wish ; the shoulder is good. Put it in a granite soup kettle, cover with cold water, and skim when it boils. Boil slowly until done very tender, which may be three hours or more. Peel and cut in half, and add four large onions. Add also salt and pepper to taste, and a teacup of stewed and seasoned tomatoes. When done, take out the mutton and thicken the liquor with flour and water mixed smooth to the thickness of cream. Use this for gravy. BOILED LAMB Select the hindquarter. Wash in cold water, and wipe dry. Put into a granite kettle with salted water, enough to cover it. Boil gently until perfectly tender, which you will discover by probing with a fork, in the thickest part. It may take two hours. Be sure it is perfectly well done. Serve with drawn butter and eggs, or with caper sauce. TO BOIL A LEG OF MUTTON Take a "hung" but perfectly, sweet leg of mutton. Wash, but do not soak it; put in a kettle in which it will fit well — one neither too large nor too small — and little more than cover it with cold water. Set the kettle over a moderate fire, and as the scum rises take it off. Next put in a table- ■ MUTTON AND LAMB '111 spoon of salt, and add three onions and a bouquet made of thyme, summer savory, and parsley. Next put in four or five carrots

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