Cut off the shank, wrap the flank nicely round and secure it with
skewers, dredge it well with flour, and put it on the fire in a kettle
of cold water with some salt, and three or four heads of garlic, which
will give it a delicately fine flavour; skin it well, and when nearly
done, take it from the fire and keep it hot and closely covered, that
the steam may finish it; have carrots well boiled to put in the dish
under it, or turnips boiled, mashed smooth and stewed with a lump of
butter and salt, lay the mutton on, and pour over it butter melted with
some flour in it, and a cup full of capers with some of the vinegar;
shake them together over the fire till hot before you pour it on.
* * * * *
ROASTED LEG.
Prepare it as for boiling, be very careful in spitting it, cover it with
paper and follow the directions for roasting, serve it up garnished with
scraped horse-radish.
* * * * *
BAKED LEG OF MUTTON.
Take the flank off, but leave all the fat, cut out the bone, stuff the
place with a rich forcemeat, lard the top and sides with bacon, put it
in a pan with a pint of water, some chopped onion and cellery cut small,
a gill of red wine, one of mushroom catsup and a tea-spoonful of curry
powder, bake it and serve it up with the gravy, garnish with forcemeat
balls fried.
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