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Lamb, Leg of, Boiled

Put a plump leg of lamb into as much boiling water as will barely cover it. Let it boil a few minutes, then add a little cold water; draw the pan to the side of the fire, remove the scum carefully as it rises, and afterwards simmer gently until done enough. A tea-spoonful of salt should be thrown into the water when the lamb is half cooked. Place the meat on a hot dish, garnish it with tufts of boiled cauliflower or carrots, and send caper sauce to table with it--a little poured over the joint, and the rest in a tureen. The loin may be cut into steaks, fried, and served round garnished with parsley. Time to boil, a quarter of an hour for each pound, counting from the time the water boils the second time. Probable cost, 1s. per pound. Sufficient for five or six persons.