Boiled Mutton, — Mutton can be cooked like any of the preced-
ing recipes for lamb, and the latter can also be cooked like any of
the following recipes for mutton. The leg and shoulder are most
used for boiling. To prepare Boiled Leg of Mutton cut off the shank
bone/trim the knuckle, wash well and be sure to remove the thin
outside skin. The oil of the wool penetrates through the pores of
the skin, and from this comes that strong, wooly taste, rendering
mutton so objectionable. Then, if wanted plainly boiled, cook as
directed in Boiled Meats, letting the water boil down to gravy. A
leg weighing eight or nine pounds will cook in an hour and a quar-
ter, if wanted very rare, allowing five minutes for every addititional
pound. ^ Two hours or more will be required to cook it well done.
Serve with caper, cucumber or mint sauce, or currant jelly. Some
first soak the leg an hour or two in salted water, then wipe dry, wrap
the flank nicely around, securing it with skewers, and boil in a floured
cloth. The greatest care must be exercised that the mutton does not
cook too rapidly after first plunging in boiling water, after which it
must only simmer gently till done. Carrots and mashed turnips
may be served with this dish, and may be boiled with the meat.
Very young turnips may be boiled whole and used as a garnish.
Mashed potatoes and greens are also served with it and boiled rice
or hominy are liked with it by some. The liauor the joint is boiled
in should be made into soup. The leg may be Doned and stuffed with
any dressing preferred, then cooked as above. Or parboil some nice
plump oysters, take oi beards and add to them some parsley, minced
onion and sweet herbs, boiled and chopped fine and the yolks of
two or three hard-boiled eggs. Mix all together, and cut five or six
holes in fleshy part of a leg of mutton, ana put in the mixture. Tie
in a cloth and boil as above, or braise it and serve with any. sauce
liked. Boiled Shoulder of Mutton^ considered by many superior to
the leg, mav be cooked after any of the above methods. For Boiled
Breast of mutton^ cut all superfluous fat from the breast, bone it,
sprinkle over a layer of bread-crumbs, minced herbs and seasoning ;
roll, bind firmly with tape, and cook and serve as above, removing
tape when dished. Boiled Neck of Mutton is a very good dish when
carefully prepared, though generally used ' for soup. It may be
plainly boiled with carrots and turnips and garnished with
them, or boiled slowly until tender, then take out, cover with sifted
bread-crumbs, well seasoned and moistened with milk and the yolk
of an egg, flavored with finely chopped sweet herbs, and set in oven
to brown nicely. Serve with either of above sauces and accompan-
ments. The breast may be dressed in same manner, adding chopped
mushrooms to dressing if liked. ' Boiled Lanib is prepared in the
same way, generally serving with mint sauce.
Boned Mutton, — Cut off all fat from leg of mutton, take the
'bone out carefully, and preserve the skin whole : take out meat and
xnince it fine, and mix with it about one pound minced fat bacon
✪ Boned Mutton
Page 360 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiled Mutton, — Mutton can be cooked like any of the preceding recipes for lamb, and the latter can also be cooked like any of the following recipes for mutton. The leg and shoulder are most used for boiling. To prepare Boiled Leg of Mutton cut off the shank bone, trim the knuckle, wash well and be sure to remove the thin outside skin. The oil of the wool penetrates through the pores of the skin, and from this comes that strong, wooly taste, rendering mutton so objectionable. Then, if wanted plainly boiled, cook as directed in Boiled Meats, letting the water boil down to gravy. A leg weighing eight or nine pounds will cook in an hour and a quarter, if wanted very rare, allowing five minutes for every additional pound. ^ Two hours or more will be required to cook it well done. Serve with caper, cucumber or mint sauce, or currant jelly. Some first soak the leg an hour or two in salted water, then wipe dry, wrap the flank nicely around, securing it with skewers, and boil in a floured cloth. The greatest care must be exercised that the mutton does not cook too rapidly after first plunging in boiling water, after which it must only simmer gently till done. Carrots and mashed turnips may be served with this dish, and may be boiled with the meat. Very young turnips may be boiled whole and used as a garnish. Mashed potatoes and greens are also served with it and boiled rice or hominy are liked with it by some. The liquor the joint is boiled in should be made into soup. The leg may be boned and stuffed with any dressing preferred, then cooked as above. Or parboil some nice plump oysters, take off beards and add to them some parsley, minced onion and sweet herbs, boiled and chopped fine and the yolks of two or three hard-boiled eggs. Mix all together, and cut five or six holes in fleshy part of a leg of mutton, and put in the mixture. Tie in a cloth and boil as above, or braise it and serve with any. sauce liked. Boiled Shoulder of Mutton, considered by many superior to the leg, mav be cooked after any of the above methods. For Boiled Breast of mutton, cut all superfluous fat from the breast, bone it, sprinkle over a layer of bread-crumbs, minced herbs and seasoning ; roll, bind firmly with tape, and cook and serve as above, removing tape when dished. Boiled Neck of Mutton is a very good dish when carefully prepared, though generally used ' for soup. It may be plainly boiled with carrots and turnips and garnished with them, or boiled slowly until tender, then take out, cover with sifted bread-crumbs, well seasoned and moistened with milk and the yolk of an egg, flavored with finely chopped sweet herbs, and set in oven to brown nicely. Serve with either of above sauces and accompanments. The breast may be dressed in same manner, adding chopped mushrooms to dressing if liked. ' Boiled Lanib is prepared in the same way, generally serving with mint sauce.
Boned Mutton, — Cut off all fat from leg of mutton, take the 'bone out carefully, and preserve the skin whole : take out meat and xnince it fine, and mix with it about one pound minced fat bacon
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Boned Mutton