CAPER SAUCE FOR BOILED MUTTON.
Take one breakfast-cupful of the liquor the mutton has been boiled in. Wet with cold water one spoonful of flour, and stir into the boiling liquor, one spoonful of capers and a few drops of the vinegar. Pour over the mutton or serve in a boat.
ROAST LEG OF MUTTON
Is served with brown sauce over it, not water, for it takes the juice away. Serve with red currant jelly.
ONION SAUCE FOR ROAST SHOULDER OF MUTTON.
Peel and slice two onions and stew till tender. Strain them, place half-an-ounce of butter in a sauce-pan, add one half-ounce of flour, pepper and salt, and one cup of milk. Stir over the fire till it boils; add the onions, and serve in a boat.