Boiled Leg of Mutton

Ingredients

• 1 leg of mutton
• flour
• salt
• 3-4 heads garlic
• carrots
• 1 lump butter
• 1 cup capers

Instructions

1. Cut off the shank from the leg of mutton. Wrap the flank nicely around and secure it with skewers. Dredge the mutton well with flour.
2. Place it in a kettle of cold water with salt and three or four heads of garlic, which will give it a delicately fine flavour. Set on the fire. Skin it well as it cooks.
3. When nearly done, remove from the fire and keep it hot and closely covered, allowing the steam to finish cooking it.
4. Meanwhile, boil carrots to put in the dish under the mutton, or alternatively boil and mash turnips smooth, then stew them with a lump of butter and salt.
5. Melt butter with flour to make a sauce. Add a cup of capers with some of their vinegar. Shake the mixture together over the fire until hot. Pour this sauce over the mutton before serving.