Boiled Leg of Mutton
Mutton, or meat from sheep aged at least one year, is known for its robust taste and deep red hue. It is relatively fatty and intense in flavor, especially in comparison to other red meats more widely eaten in the United States. Leg of Mutton is a classic cut of meat, perfect for roasting, braising, and in this case, boiling. With its gamey flavor and dramatic presentation, it’s a popular choice for special occasions. In this case, the simple preparation allows the natural flavors of the mutton to shine through, and various sauces are recommended for serving. You can look for the sauce recipes on our site in the future, but a simple butter and parsley preparation would work well. These instructions come from The Economical Cookbook, printed in 1905.
- 1 leg of mutton
- 1 teaspoon salt
- Butter (optional)
- Parsley (optional)
Wash the leg clean, put it in a vessel holding sufficient boiling water to cover it, add a teaspoonful of salt; it will require a quarter of an hour for every pound of meat; serve with caper-sauce, drawn butter with chopped parsley, or with egg-sauce. A leg of mutton is much finer if hung for several days, or a week, if the weather permits, before it is cooked.