Reference > Farmer's Cookbook > LAMB AND MUTTON > Boiled Leg of Mutton
  Mutton Cutlets à la Maintenon Braised Leg of Mutton  
CONTENTS · BIBLIOGRAPHIC RECORD

Boiled Leg of Mutton

Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling-point, boil five minutes, and skim. Set on back of range and simmer until meat is tender. When half done, add one tablespoon salt. Serve with Caper Sauce, or add to two cups White Sauce (made of one-half milk and one-half Mutton Stock), two “hard-boiled” eggs cut in slices.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mutton Cutlets à la Maintenon Braised Leg of Mutton  
 
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