Leg of Mutton Boiled a L'Anglaise

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Select a fat, fine leg of mutton, put it on the fire in warm water; when it boils skim it, and let it simmer gently for two hours and a half; throw in a tablespoonful of salt. When the mutton is done garnish with turnips mashed in cream, butter, pepper and salt, and send it to table with a sauce boat of Caper Sauce for Boiled Mutton.