601. BOILED LEG OF MUTTON, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 150 min Total: 150 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
For boiling the mutton
For garnish
Accompaniment
Instructions (6)
  1. Select a leg of Southdown mutton, rather fat, and not kept above three or four days; trim it, and put it on to boil in a stock-pot or braizing-pan, filled up with cold water;
  2. when it boils, remove the scum, and put it on the side of the stove to continue gently boiling for about two hours and a half;
  3. a handful of salt, and a couple of turnips and carrots should be put into the pot to boil with the leg.
  4. When the mutton is done, drain and dish it up, garnish it round with mashed turnips, dressed with a little sweet cream, a pat of butter, pepper, and salt;
  5. mould the mashed turnips in the shape of large eggs—with a table-spoon, and place these closely round the leg of mutton, introducing between each spoonful of mashed turnips a carrot nicely turned, that has been boiled, either with the mutton, or in some broth separately;
  6. pour some gravy under it, put a paper ruffle on the bone, and send it to table, accompanied with a sauce-boat full of caper-sauce (No. 91).
Original Text
601. BOILED LEG OF MUTTON, A L'ANGLAISE. SELECT a leg of Southdown mutton, rather fat, and not kept above three or four days; trim it, and put it on to boil in a stock-pot or braizing-pan, filled up with cold water; when it boils, remove the scum, and put it on the side of the stove to continue gently boiling for about two hours and a half; a handful of salt, and a couple of turnips and carrots should be put into the pot to boil with the leg. When the mutton is done, drain and dish it up, garnish it round with mashed turnips, dressed with a little sweet cream, a pat of butter, pepper, and salt; mould the mashed turnips in the shape of large eggs—with a table-spoon, and place these closely round the leg of mutton, introducing between each spoonful of mashed turnips a carrot nicely turned, that has been boiled, either with the mutton, or in some broth separately; pour some gravy under it, put a paper ruffle on the bone, and send it to table, accompanied with a sauce-boat full of caper-sauce (No. 91).
Notes
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