For the accompaniments, see the following receipt.
N.B. The tit-bits with an epicure are the “knuckle,” the kernel, called the “pope’s eye,” and the “gentleman’s” or “cramp bone,” or, as it is called in Kent, the “CAW CAW,” four of these and a bounder furnish the little masters and mistresses of Kent with their most favourite set of playthings.
A leg of mutton stewed very slowly, as we have directed the beef to be ([No. 493]), will be as agreeable to an English appetite as the famous “gigot[108-*] de sept heures” of the French kitchen is to a Parisian palate.
When mutton is very large, you may divide it, and roast the fillet, i. e. the large end, and boil the knuckle end; you may also cut some fine cutlets off the thick end of the leg, and so have two or three good hot dinners. See Mrs. Makeitdo’s receipt how to make a leg of mutton last a week, in “the housekeeper’s leger,” printed for Whittaker, Ave-Maria Lane.
The liquor the mutton is boiled in, you may convert into good soup in five minutes, (see [N.B.] to [No. 218],) and Scotch barley broth ([No. 204]). Thus managed, a leg of mutton is a most economical joint.
Neck of Mutton.—(No. 2.)
Put four or five pounds of the best end of a neck (that has been kept a few days) into as much cold soft water as will cover it, and about two inches over; let it simmer very slowly for two hours: it will look most delicate if you do not take off the skin till it has been boiled.
For sauce, that elegant and innocent relish, parsley and butter ([No. 261]), or eschalot ([No. 294] or [5]), or caper sauce ([No. 274]), mock caper sauce ([No. 275]), and onion sauce ([No. 298]), turnips ([No. 130]), or spinage ([No. 121]), are the usual accompaniments to boiled mutton.