Home › M › Mutton, Boiled Leg of

Mutton, Boiled Leg of

INGRE- DIENTS. Mutton, water, salt. AVERAGE Cost, 10d. per lb.

A leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed. Cut off the shankbone, 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 21 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 in a tureen.

TIME.-A moderate-sized leg of mutton of 9 lbs., 2 hours after the water boils; one of 12 lbs., rather more than 3 hours.

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. Mutton, Boned Leg of, Stuffed. -INGREDIENTS. A small leg of mutton, weighing 6 or 7 lbs., forcemeat, 2 shalots finely minced.

Make a forcemeat, to which add 2 finelyminced shalots. Bone the leg of mutton without spoiling the skin, and cut off a great deal of the fat. Fill the hole up whence the bone was taken, with the forcethe bone was taken, with the forcemeat, and sew it up underneath to prevent its falling out. Bind and tie it up compactly, and roast it before a nice clear fire for about 24 hours, or rather longer; remove the tape and send it to table with a good gravy. It may be glazed or not as preferred.

TIME. 2 hours, or rather longer.

SEASONABLE at any time.