Boiled Leg of Mutton

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Ingredients 8 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

To prepare a leg of mutton for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle.
Put it into a pot with water enough to cover it, and boil gently from two to three hours, skimming well.
Then take it from the fire, and keeping the pot well covered, let it finish by remaining in the steam for ten or fifteen minutes.
Serve it up with a sauce boat of melted butter, into which a teacupful of capers or nasturtiums have been stirred.
If the broth is to be used for soup, put in a little salt while boiling;
if not, salt it well when partly done, and boil the meat in a cloth.