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Boiled Lamb, Mutton or Veal

Wrap the joint, quarter or piece of meat in a wet cloth. Dust it with flour and let it remain so half an hour. Have the pot ready boiling; dip the joint in, first one end and then the other-then put it in the pot and cover closely. Let it boil gently but steadily, an hour and a half for lamb, and two hours for veal and mutton.