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Mutton, Neck of, Boiled

Shorten the ribs and saw off the chinebone of a neck of mutton, or from three to four pounds of the best end; to look well it should not exceed five inches in length. Pare off the fat that is in excess of what may be eaten, and boil slowly in plenty of water slightly salted; skim carefully, and remove the fat from the surface. The meat may be served plain, with caper or parsley sauce, and a garnish of boiled mashed turnips and carrots cut into thin strips, placed alternately round the dish. Four middle-sized turnips and three carrots may be boiled with the mutton. Time, a full quarter of an hour to the pound. Probable cost, 10d. to 1s. per pound. Sufficient for five or six persons.