A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
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A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885).
Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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Select a fat, fine leg of mutton, put it on the fire in warm water;
when it boils skim it, and let it simmer gently for two hours and a half;
throw in a tablespoonful of salt.
When the mutton is done garnish with turnips mashed in cream, butter, pepper and salt, and send it to table with a sauce boat of caper sauce No.
United States
Saucepan
Slotted spoon