Wash a leg of mutton clean, and wipe dry. Do not leave the knuckle
and shank so long as to be unshapely. Put into a pot with hot water
(salted) enough to cover it, and boil until you ascertain, by probing
with a fork, that it is tender in the thickest part. Skim off all the
scum as it rises. Allow _about_ twelve minutes to each pound. Take
from the fire, drain perfectly dry, and serve with melted butter, with
capers, or nasturtium seed; or, if you have neither of these, some
cucumber or gherkin-pickle stirred into it. If you wish to use the
broth for soup, put in very little salt while boiling; if not, salt
well, and boil the meat in a cloth.