The Dinner Year-Book

by Marion Harland

Boiled Leg of Mutton.

The mutton will be cleaner and in better shape if boiled tied up in coarse net or tarlatan. Put on in boiling water, plenty of it, slightly salt, and cook steadily fifteen minutes to the pound. Save the broth for soup. Undo the net from the meat, rub the latter over with butter, lay on a hot dish, and send the oyster sauce in a boat. Garnish the mutton with sliced cucumber pickles.