To Boil a Gigot with Turnip

A Scottish National Dish

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Meg Dods’s Recipe

Method

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