Wipe the meat with a damp cloth, put it into a cooker-pail with boiling
salted water enough to cover it, and to permit of at least three or four
quarts of water being used, the amount depending upon the size of the
leg. Boil it for half an hour and cook it in the cooker for six hours or
more. The broth should be saved for soup stock and gravy. Serve it with
brown gravy or with caper sauce. Shoulder will not require more than
twenty minutes boiling, but will take the full time in the cooker. Lamb
may be treated in the same manner.