But hang it, to poets, who seldom can eat,
Your very good _mutton's_ a very good treat.
GOLDSMITH.
Cut off the shank bone, and trim the knuckle, put it into lukewarm water
for ten minutes, wash it clean, cover it with cold water, and let it
simmer very gently, and skim it carefully; a leg of nine pounds will
take two and a half or three hours, if you like it thoroughly done,
especially in very cold weather.
The liquor the mutton is boiled in, you may convert into good soup in
five minutes, and Scotch barley broth. Thus managed, a leg of mutton is
a most economical joint.