Elisabeth Ayrton

To Boil a Leg of Mutton like Venison

Preparation info

  • Serves

    6–8

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Mrs Glasse suggests that the combination of cauliflower and spinach makes the plain boiled mutton taste like venison. She says: ‘This is a genteel dish for a first course at bottom [of the table].’ The combined flavours are very good.

Ingredients

  • 4–5 lb. (2–2 ½ k.) fillet end of leg of mutton
  • 2 cauliflowers

Method

Put the mutton in 3–4 pints (1½-2 dl.) of boiling water, with the carrots, onions, celery, and herbs. Allow to boil quite rapidly for 5 minutes, and then simmer very slowly for 2½ hours.

Meanwhile,