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Lamb, Neck of, Boiled

Plunge a neck of lamb into as much boiling water as will barely cover it. Let it boil for five minutes, then pour in a small cupful of cold water, draw it to the side of the fire, remove the scum as it rises, and simmer very gently for one hour. Put the lamb on a hot dish, pour over it half a pint of parsley sauce, and serve as hot as possible. Turnips and carrots should be sent to table with it. Probable cost, 9d. per pound. Sufficient for three persons.