To Boyle A Legg Of Mutton

This recipe for boiling a leg of mutton is taken from the manuscript recipe book kept by Elizabeth, Baroness Craven, around 1702–1704. Cookbooks of this period in England were privately kept household guides, often compiled by women of the gentry or aristocracy. Dishes such as this reflected both traditional English flavors and the increasing influence of French and European cuisine, with ingredients like mace, verjuice, and currants pointing to a diverse culinary palate. Lady Craven’s manual was as much a record of social connections as it was a cookbook, containing both sweet and savory dishes and often crediting recipes to her friends and acquaintances. This particular dish highlights early modern English tastes, balancing savory meat with tart fruits, fresh spring greens, and aromatic spices.

In the early 18th century, this recipe would have been prepared over an open hearth or in a large kitchen fireplace. The primary tools included a heavy iron cauldron for boiling the mutton, a small earthenware or metal pipkin (saucepan) for simmering the sauce, wooden spoons for stirring, a large kitchen knife for cutting bread, and a trivet or gridiron for toasting the sippits. Fine linen cloths might have been used for skimming broths and straining sauces.