To Boil a Gigot with Turnip

A Scottish National Dish

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

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Meg Dods’s Recipe


A leg of mutton—the gigot of the French and Scottish kitchen—may be kept from two days to a week before boiling. The pipe, 2 as it is technically called, must be cut out, and the mustiness which gathers on the surface and in the folds and soft place