IN BOILING MUTTON.
A French way to boil a leg of mutton is to put it into fast boiling water for six minutes, and then put it into another boiler of quite cold water, and lot it cook the usual timo, with the water only simmering, but it is not always convenient to have two boilers, so for many years, when boiling this joint, I hnvo put it into water boiling (as fast as it can) for six minutes, and then v/ith a cup or jug tako out some of the boiling water and put in a large dipper of cold, and then let the water only heave, not bubble, until tlio leg is cooked. It is dolicious done in this way, and it has all the juice in it. . On no .account put a fork in it while cooking. Sauce ' for it, made with vory finely-chopped parsley, and a tablespoonful of vinegar in it, makes a nice chango, and is cheaper than capers.
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Dominion, Volume 1, Issue 193, 9 May 1908, Page 11
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164IN BOILING MUTTON. Dominion, Volume 1, Issue 193, 9 May 1908, Page 11
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