Boiled Knuckle of Mutton

Preparation info

  • 2–3

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • A knuckle of mutton
  • 1 onion
  • 1 carrot


Prepare the vegetables and meat. Place the meat in the stock or water with the salt, sliced vegetables, and the flavourings tied in muslin. Simmer very gently until tender—about 1¾ hr. Remove the flavourings, serve the vegetables with the meat. If liked, the stock in which the mutton is cooked may be used for making onion sauce to be served with the dish.