| Leg | 7 lbs. | 1¾ hours. |
| (This can be cut in half across and used as two joints if desired, thusdoing away with a lot of cold meat for succeeding days) | ||
| Shoulder | 7 to 8 lbs. | 1¾ to 2 hours. |
| Loin | 4 to 6 lbs. | 1 to 1¾ hours. |
For roasting mutton the oven must be brisk. No joint of mutton should be put on the top of the stove.
For dishing and gravy proceed as for beef.
Shank end of leg of mutton makes very good mutton broth.
83. Boiled Mutton
Boil the bottom half of a leg of mutton in a saucepan three parts full of water for one and a half hours with a teaspoonful of salt. Serve on a flat dish with a little parsley as garniture.
Serve with caper sauce. Proceed as per No. [110] but adding half a cupful of capers (bottled) instead of the parsley, ten minutes before serving in a boat.
84. Boiled Mutton for an Invalid
Take a little of the best end of the neck of mutton and, after removing the fat, put it in a stone saucepan which has been previously rinsed in cold water, with half a pint of fresh milk and a little salt. While boiling add half an onion cut up small. Boil gently for an hour and a half. Thicken with a little flour and serve.