Boiled Mutton

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 90 min Total: 90 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

For the boiled mutton

the bottom half of a leg of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a little parsley ↝ Parsley, raw [Not included in a food category]

For the caper sauce

half a cupful of capers (bottled) ↝ Capers, canned [Spices and Herbs]

Instructions (3)

Boil the bottom half of a leg of mutton in a saucepan three parts full of water for one and a half hours with a teaspoonful of salt.
Serve on a flat dish with a little parsley as garniture.

Caper Sauce

Proceed as per No. 110 but adding half a cupful of capers (bottled) instead of the parsley, ten minutes before serving in a boat.

Original Text

Boiled Mutton

Boil the bottom half of a leg of mutton in a saucepan three parts full of water for one and a half hours with a teaspoonful of salt. Serve on a flat dish with a little parsley as garniture.

Serve with caper sauce. Proceed as per No. 110 but adding half a cupful of capers (bottled) instead of the parsley, ten minutes before serving in a boat.

[Pg 79]

Notes

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