Mrs Beetons Meat Recipes Revisited
Boiled Leg of Mutton
Mutton
Water
Salt
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
Allow to boil, remove from the heat and allow to stand until the finger can be placed in the water.
Then simmer gently, be very careful that it does not boil fast, or the meat will be hard.
Skim well, add a little salt after about 2-2¼ hours, a moderate sized leg of mutton will be done.
Serve with carrots and mashed turnips, which may be boiled with the meat and serve the caper sauce to table in a tureen.
Time: A moderate-sized leg of mutton of 9 lbs., 2-2¼ hours after the water boils; one of 12 lbs., 3 hours.
Sufficient: A moderate-sized leg of mutton for 6 or 8 persons.
Seasonable nearly all the year, but not so good in June, July and August.
Note: When meat is liked very thoroughly cooked, allow more time than stated above.
The liquor this joint was boiled in should be converted into soup.
BOILED LEG OF MUTTON
705. INGREDIENTS - Mutton, water, salt.
Mode - 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.
Time - A moderate-sized leg of mutton of 9 lbs., 2-1/4 hours after the water boils; one of 12 lbs., 3 hours.
Average cost, 8-1/2d. per lb.
Sufficient - A moderate-sized leg of mutton for 6 or 8 persons.
Seasonable nearly all the year, but not so good in June, July, and August.
Note - When meat is liked very thoroughly cooked, allow more time than stated above. The liquor this joint was boiled in should be converted into soup.
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