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.
Steamed Mutton.
When the family is so small that it is necessary to cut a leg of mutton, it is better to steam than to boil it. Place the piece of mutton on a kitchen plate, the cut side down. Set the plate in the steamer and over a kettle of boiling water. Cover closely, and keep the water boiling until the meat is done. A piece weighing about four or five pounds will be cooked rather rare in one hour. If liked well done, cook it longer. Serve the same as boiled leg of mutton.
Boiled Corned Beef.
A piece of corned beef will take about the same time to cook, whether it weigh four pounds or ten. Wash the meat and put it into a stewpan with enough boiling water to cover it generously. When the water begins to boil, skim thoroughly; then draw the stewpan back to a place where the water will just bubble for five hours. Never let the water boil hard, but it must not get much below the boiling point at any time. If the meat is to be pressed, take it from the boiling water and place it on a flat dish. Put a tin pan or sheet on top of the hot meat, and on this place two bricks or some other weight. Set away in a cool place. When the meat is cold, trim the edges, using a sharp knife. The trimmings may be used for a corned beef hash.
Spiced Corned Beef.
6 pounds of the plate piece of beef.
1 pint of coarse salt.
3 pints of water.
3 dozen whole allspice.