704. INGREDIENTS.—Breast of mutton, bread crumbs, 2 tablespoonfuls of minced savoury herbs (put a large proportion of parsley), pepper and salt to taste.
Mode.—Cut off the superfluous fat; bone it; sprinkle over a layer of bread crumbs, minced herbs, and seasoning; roll, and bind it up firmly. Boil gently for 2 hours, remove the tape, and serve with caper sauce, No. 382, a little of which should be poured over the meat.
Time.—2 hours. Average cost, 6d. per lb.
Sufficient for 4 or 6 persons.
Seasonable all the year.
BOILED LEG OF MUTTON.
705. INGREDIENTS.—Mutton, water, salt.
Mode.—A. leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed. Cut off the shank-bone, trim the knuckle, and wash and wipe it very clean; plunge it into sufficient boiling water to cover it; let it boil up, then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about 2-1/4 hours after the water begins to simmer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce (No. 382) to table with it in a tureen.
Time.—A moderate-sized leg of mutton of 9 lbs., 2-1/4 hours after the water boils; one of 12 lbs., 3 hours.
Average cost, 8-1/2d. per lb.