Boiled Leg of Mutton

Ingredients

• Mutton
• water
• salt

Instructions

1. A. leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed.
2. Cut off the shank-bone, trim the knuckle, and wash and wipe it very clean; plunge it into sufficient boiling water to cover it;
3. let it boil up, then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water.
4. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard.
5. Skim well, add a little salt, and in about 2-1/4 hours after the water begins to simmer, a moderate-sized leg of mutton will be done.
6. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce (No. 382) to table with it in a tureen.