To Boil Corned Beef.
Wash it thoroughly, and put it into a pot that will hold plenty of water. The water should be cold; the same care is necessary in skimming it as for fresh meat. It is not too much to allow forty minutes for every pound, after it has begun to boil. The goodness of corned beef depends much on its being boiled gently and long. If it is to be eaten cold, lay it into a coarse earthen dish or pan, and over it a piece of board the size of the meat. Upon this put a clean stone or some other heavy weight. Salt meat is very much improved by being pressed.
To Roast Mutton.
Any part may be roasted, but the leg is the best. Allow fifteen minutes for a pound, and do according to the directions for [roasting meat].
To Boil a Leg of Mutton or Lamb.
Cut off the shank bone. Have water enough to cover the meat. If the pot is well skimmed, the water will make excellent broth for another day.
A leg of lamb is a very nice dish if boiled well. It requires a little more time in proportion to the size than mutton, as mutton is good done rare, while lamb is neither good or healthy, unless well done.
Most people like capers, and drawn butter with mutton and lamb, and cut parsley added is an improvement.
Mutton or Lamb Steaks.