To prepare a leg of mutton for boiling, wash it clean, cut a small
piece off the shank bone, and trim the knuckle. Put it into a pot
with water enough to cover it, and boil it gently for three hours,
skimming it well. Then take it from the fire, and keeping the pot
well covered, let it finish by remaining in the steam for ten or
fifteen minutes. Serve it up with a sauce-boat of melted butter
into which a tea-cup full of capers or nasturtians have been
stirred.
Have mashed turnips to eat with it.
A few small onions boiled in the water with the mutton are thought
by some to improve the flavour of the meat. It is much better when
sufficient time is allowed to boil or simmer it slowly.
A neck or a loin of mutton will require also about three hours
slow boiling. These pieces should on no account be sent to table
the least under-done. Serve up with them carrots and whole
turnips. You may add a dish of suet dumplings to eat with the
meat, made of finely chopped suet mixed with double its quantity
of flour, and a little cold water.