Edge Bone of Beef.
One of 20 lbs. weight will require to boil three hours and a half. One of 10 lbs. weight will be done in two hours. The soft fat is best hot, the hard fat cold.
Brisket of Beef.
This being a long, awkward joint, may be cut in two; it requires longer boiling than the edge bone; five hours not too much for a large piece. (See Beef to Press.)
For Bouilli and other ways of cooking beef, see the Index.
Leg of Mutton.
This joint should be kept from two days to a week. Cut out the pipe, and carefully wipe the meat to clear it of all mustiness. Chop but a very small piece off the shank. Boil carrots and turnips with it if you like, but the former will not improve the colour; and do not put them in before the pot has been carefully scummed. A leg of 9 lbs. will take three hours slow boiling. Garnish with slices of carrot, or a rim of mashed turnip. Serve caper sauce in a boat. Walnut also is good, in place of capers. If chickens or a fowl be wanted for the same dinner, they may boil in the same vessel with the mutton, but not with vegetables. The broth will be better for this addition. If broth be wanted the same day, put into the water, as soon as it has been scummed, some barley or rice, and after it has boiled one hour and a half, lift out the mutton and place it by the fire, covered to keep warm; take the lid off the pot, and let it boil quickly till the liquor be reduced to the quantity you desire; put in turnips and carrots, in small pieces, a head of celery, and a little parsley; return the mutton, and boil it slowly half an hour.—A leg of mutton, if too large to cook at once, may be divided into two; roast the fillet and boil the shank. Or: you may take cutlets off the large end two days running, and then dress the shank.—Tongue is good with boiled mutton.
Neck of Mutton.
Should be very much trimmed of its fat, and, if from 3 to 5 lbs. weight, boil slowly two hours; it will likewise make very good broth, as the leg. Garnish and serve in the same way.—Some do not cut off any of the fat, until after it is cooked, then pare it off, and put it by: this, shred finely, makes light pudding crust.
Leg of Lamb.