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📝 Description
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73
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🥘 Ingredients
Mutton, water, salt.
👨🍳 Method
A. leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed. Cut off the shank-bone, trim the knuckle, and wash and wipe it very clean; plunge it into sufficient boiling water to cover it; let it boil up, then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about 2-1/4 hours after the water begins to simmer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce (No. 382) to table with it in a tureen.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried boiling a leg of mutton this week, and I was delighted by how simple and forgiving the process turned out to be. I expected the meat to be tough and dry, but the slow simmering method yielded surprisingly tender results. The most surprising detail was the color — the mutton turned a rich, deep pink, much more appealing than I had anticipated. This recipe is perfect for the modern comfort-seeker looking to slow down and appreciate old-school cooking techniques. The key is patience; let the mutton simmer gently and resist the urge to rush it. I served it with roasted carrots and mashed turnips, and the whole meal was a hearty, satisfying affair. If you're up for a culinary journey back in time, give this a try.
