Boiled Leg of Mutton

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the mutton

a well hung leg of mutton ↝ Pheasant, leg, meat only, raw [Poultry Products]
enough boiling water to cover it ↝ Water, tap [Tap water]
salt to season ↝ Salt, table, iodized [Spices and Herbs]
some perfectly fresh, well cleaned and prettily cut vegetables, such as celery, carrot, leeks, turnips, onions ↝ Raw vegetable, NFS [Other vegetables and combinations]
herbs—thyme, bayleaf, parsley
peppercorns
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

For serving

the strained gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
caper sauce ↝ Capers, canned [Spices and Herbs]

Instructions (11)

Trim the leg of mutton as for roasting, cutting away the meat from the knuckle-bone.
Place the leg in a clean cloth and tie it up.
Place the tied leg in a stewpan with enough boiling water to cover it.
Add salt to season, along with the prepared vegetables (celery, carrot, leeks, turnips, onions), herbs (thyme, bayleaf, parsley), peppercorns, and cloves.
Bring to the boil, then skim well.
Allow the meat to simmer very gently on the side of the stove for two and a half to three hours, depending on the size of the joint.
When cooked, take the leg out of the water and remove the cloth.
Place the leg on a very hot dish.
Pour a little of the strained gravy around the meat.
Garnish with the cooked vegetables.
Serve with caper sauce in a sauceboat.

Original Text

Boiled Leg of Mutton. Caper Sauce.
(Gigot de Mouton bouilli. Sauce Câpres.)

Take a well hung leg of mutton, trim it as for roasting, cutting away the meat from the knuckle-bone, then put it into a clean cloth and tie it up, place it in a stewpan with enough boiling water to cover it, with salt to season, also some perfectly fresh, well cleaned and prettily cut vegetables, such as celery, carrot, leeks, turnips, onions, herbs—thyme, bayleaf, parsley, peppercorns, and cloves; bring to the boil, then skim well and allow the meat to simmer on the side of the stove very gently for two and a half to three hours, according to the size of the joint; then when cooked take up, remove the cloth, and place the leg on a very hot dish, pour a little of the strained gravy round it and garnish with the vegetables, serve with caper sauce in a sauceboat. The liquor from the boiling can be used for mutton broth.

Notes

—