Boiled Leg of Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a leg of mutton that's boiled and served with caper sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Leg of Mutton.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BOILED LEG OF MUTTON.
705. INGREDIENTS.—Mutton, water, salt.
Mode.—A. leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed. Cut off the shank-bone, 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 2-1/4 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 meat, and send caper sauce (No. 382) to table with it in a tureen.
Time.—A moderate-sized leg of mutton of 9 lbs., 2–1/4 hours after the water boils; one of 12 lbs., 3 hours.
Average cost, 8-1/2d. per lb.
Sufficient.—A moderate-sized leg of mutton for 6 or 8 persons.
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.
Modern Redaction
Ingredients:
1 leg of mutton (about 4kg)
1 tbsp salt caper sauce, to accompany
Method:
Trim the leg of mutton and remove any shank bone. Bring a large pan of water to a boil, plunge the leg of mutton in this and return to a boil. Take the pan off the fire and allow to cool to blood temperature.
Return to gentle heat and bring to a simmer. Skim off the surface and add the salt. Continue cooking gently for about 135 minutes, or until the meat is tender. Drain the meat and slice. Serve accompanied by mashed turnips and carrots and caper sauce.
