Boiled Mutton.
Sew up the leg of mutton in a stout piece of mosquito net or of “cheese cloth;” lay it in a pot and cover several inches deep with boiling water. Throw in a tablespoonful of salt, and cook twelve minutes to the pound. Take up the cloth with the meat in it and dip in very cold water. Remove the bag and dish the meat.
Before taking up the mutton, make your sauce, using as a base a cupful of the liquor dipped from the pot. Proceed with this as you did with the drawn butter sauce for the corned beef, but instead of the lemon juice, add two tablespoonfuls of capers if you have them. If not, the same quantity of chopped green pickle.
11
VEGETABLES.
IN attempting to make out under the above heading, a list of receipts, I have laid down my pen several times in sheer discouragement. The number and variety of esculents supplied by the American market-gardener would need for a just mention of each, a treatise several times larger than our volume. I have, therefore, selected a few of the vegetables in general use on our tables, and given the simplest and most approved methods of preparing them.
As a preface I transcribe from “Common Sense in the Household” “Rules applicable to the cooking of all Vegetables.”
Have them as fresh as possible.
Pick over, wash well, and cut out all decayed parts.
Lay them when peeled in cold water before cooking.
If you boil them put a little salt in the water.
Cook steadily after you put them on.
Be sure they are thoroughly done.
Drain well.
Serve hot!