Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Steamed Mutton.

When the family is so small that it is necessary to cut a leg of mutton, it is better to steam than to boil it. Place the piece of mutton on a kitchen plate, the cut side down. Set the plate in the steamer and over a kettle of boiling water. Cover closely, and keep the water boiling until the meat is done. A piece weighing about four or five pounds will be cooked rather rare in one hour. If liked well done, cook it longer. Serve the same as boiled leg of mutton.