Wipe a leg of mutton with a damp cloth and put it into a large kettle
with enough boiling water to cover it and bring to a boil, then cook
slowly until done. After the boil is reached allow fifteen minutes for
each pound of the meat. When nearly done add salt and pepper to taste
and a small onion, a minced carrot, and a stalk of celery. Lift from
liquor and lay on a heated platter. Serve with drawn butter or caper
sauce.