The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Boiled Leg or Shoulder of Mutton

Wipe the meat with a damp cloth, put it into a cooker-pail with boiling salted water enough to cover it, and to permit of at least three or four quarts of water being used, the amount depending upon the size of the leg. Boil it for half an hour and cook it in the cooker for six hours or more. The broth should be saved for soup stock and gravy. Serve it with brown gravy or with [caper sauce]. Shoulder will not require more than twenty minutes boiling, but will take the full time in the cooker. Lamb may be treated in the same manner.