BOILED LEG OF LAMB.
80. Trim off all the loose fat, cut off the shank, wash and wipe it dry; dredge it with flour and tie it in a clean cloth; put it in boiling water enough to cover it. The water should be salted in the proportion of two tea spoonsful of salt to a quart of water. Let it boil from two to three hours according to its size. Serve it with drawn butter or rich parsley sauce, which ever may be preferred, and vegetables of any kind which may be in season.