Boiled Leg of Mutton. Caper Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a well hung leg of mutton, trim it as for roasting, cutting away the meat from the knuckle-bone, then put it into a clean cloth and tie it up, place it in a stewpan with enough boiling water t...
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Cooking tools:
- Chef's knife
- Cutting board
- Cheesecloth
- Butcher's twine
- Pot
- Stove
Ingredients
- mutton broth
- caper sauce
- gravy
- cloves
- peppercorns
- parsley
- bayleaf
- thyme
- herbs
- onions
- turnips
- leeks
- carrot
- celery
- salt
- vegetables
- leg of mutton
- water
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