CookEat Recipe
Boiled Leg of Mutton, Caper Sauce
Whole boiled leg of mutton with caper sauce served separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1245. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the printed same-pot mutton-broth sauce branch and omit both added sauce salt and the alternative white-stock preparation. Verify MEDIUM 71°C in the whole leg and 74°C in the tempered yolk liaison. Measure a real pint of cooking broth, reduce the combined sauce by half and serve it separately; no recovery or dilution is guaranteed. Limites : Cover water, actual recovered pint, broth salinity, bone/edible yield and sauce reduction remain unknown. If a pint is not actually recovered, this route cannot proceed by invented dilution or a second stock.
Method
Steps
Step 1
Gently pound the SIX-pound raw whole adult-sheep mutton leg with a cleaver. Place in a large saucepan and cover with cold water, amount unspecified. Add TWO sliced carrots, ONE sliced turnip, TWO sliced onions, ONE sliced leek, TWO celery branches, TWO bay leaves, ONE thyme sprig, TWO cloves, ONE crushed small garlic clove, ONE HEAVY tablespoon salt and ONE teaspoon pepper. Cover and boil for the SEVENTY-minute guide, until the selected MEDIUM 71°C endpoint is measured in thickest edible meat away from bone.
Step 2
Lift the WHOLE leg onto a hot dish. Measure ONE ACTUAL PINT of finished cooking liquor from this SAME pot for the sauce. Do not infer this recovery from the covering water; if a pint is unavailable, do not dilute or silently substitute another stock.
Step 3
Heat ONE AND HALF tablespoons butter with TWO tablespoons flour, pour in the measured PINT mutton broth and add ONE saltspoon cayenne. OMIT added sauce salt in this printed mutton-broth branch. Stir TWO minutes, then reduce the WHOLE combined sauce to HALF its actual amount; no half-pint final output is assumed.
Step 4
Add TWO tablespoons capers and boil TWO minutes. Dilute ONE egg yolk in HALF gill cream; temper into the sauce while mixing and heat for the ONE-minute guide, verifying the existing 74°C egg-liaison endpoint without splitting.
Step 5
Serve the whole boiled leg hot with the caper sauce in a SEPARATE bowl.
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