Boiled Leg of Mutton.
Wipe carefully with a damp cloth a leg of mutton weighing between eight and ten pounds, and put it in a deep kettle with enough boiling water to cover it. Set the kettle where the water will boil rapidly for a quarter of an hour. Skim the water when it begins to boil. At the end of the fifteen minutes draw the kettle back where the water will only bubble. If the meat be desired very rare, cook it for an hour and a half; but if you want it rather well done, cook it for two hours, being careful that the water only bubbles except during the first fifteen minutes.
When the mutton is done place it on a warm dish. Pour a few tablespoonfuls of butter sauce over it, and, if convenient, garnish with parsley. Send to the table at once with the caper sauce and vegetables.
Of course, this is more meat than three persons would want, but if only half a leg be boiled the result will not be very satisfactory; therefore it would be better to roast or steam a part of the leg, unless the family be large.