Boiled Leg of Mutton is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a leg of mutton boiled with vegetables that's served on a bed of mutton gravy garnished with mashed turnip quenelles. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Leg of Mutton.
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This is a classic recipe for a Victorian version of Boiled Leg of Mutton that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 411.—BOILED LEG OF MUTTON.
Place a trimmed leg of mutton in a pot of sufficient capacity to hold about six gallons ; add enough cold water to let it swim, and set it to boil ; after skimming it well, add a handful of salt, a few carrots, turnips, and a couple of parsnips; and when the leg of mutton has boiled about two hours and a half, it will be done. It should then be dished up with a cut paper ruffle on the shank-bone, garnished with mashed turnips mixed with a spoonful of flour, a pat of butter, a gill of cream, nutmeg, pepper and salt ; mould the mashed turnips in the shape of large eggs with two tablespoons—and place them in a circular row round the dish, introducing in between each spoonful of turnip a well-turned piece of boiled carrot; pour some gravy under, and serve capper sauce, separately.
Modern Redaction
Ingredients:
1 leg of mutton
sea salt, to taste
2 carrots, scraped and coarsely sliced
3 turnips, peeled and sliced
2 parsnips, peeled and sliced
300g turnips
25g butter
140ml cream
freshly-grated nutmeg, to taste
salt and black pepper, to taste
10 large carrots, boiled
mutton gravy caper sauce, to accompany
Method:
Place the leg of mutton in a large pot with the sliced carrots, turnips and parsnips. Add about 4 tbsp salt then pour in enough water so that the mutton no longer touches the base of the pan. Bring to a boil, cover with a tight-fitting lid and cook for about 150 minutes, or until the mutton is done through and tender.
In the meantime peel the turnips, chop and boil in lightly-salted water until tender. Mash the turnips and work in the butter and cream. Season with salt, black pepper and nutmeg.
Once the mutton is cooked, pour a little mutton gravy on a large serving dish and arrange the mutton on top. Take two tablespoons and shape the mashed turnips in to quenelles. Arrange these around the mutton, alternating them with shaped pieces of boiled carrot.
