Boiled Leg of Mutton

Ingredients

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

Instructions

1. Cut off the shank, wrap the flank nicely round, and secure it with skewers.
2. Dredge it well with flour, and put it on the fire in a kettle of cold water with some salt and three or four heads of garlic, which will give it a delicately fine flavour.
3. Skim it well; and when nearly done, take it from the fire and keep it hot and closely covered, that the steam may finish it.
4. Have carrots well boiled to put in the dish under it, or turnips boiled, mashed smooth and stewed with a lump of butter and salt.
5. Lay the mutton on, and pour over it butter melted with some flour in it, and a cup full of capers with some of the vinegar; shake them together over the fire till hot before you pour it on.