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Lamb, Leg of, Stewed

Put a leg of lamb, weighing about five pounds, into a deep baking-pan with two turnips, a carrot, a leek, a clove of garlic, three tea-spoonfuls of salt, half a tea-spoonful of cayenne pepper, and as much water as will cover it. Put it in a moderate oven, and let it remain for an hour after it begins to simmer. At the end of that time, put with it a pint of young green peas, a sprig of mint, and a small lump of sugar, and let it stew half an hour longer. Serve it on a hot dish, with the vegetables round it, a little of the gravy poured over, and the rest in a tureen. Probable cost, 1s. per pound. Sufficient for five or six persons.