Boiled Mutton
Have the butcher bone a shoulder of mutton or 3 pounds or more of the breast. Wipe the meat with a damp cloth, roll it tightly and tie down with twine or a strip of muslin. Put the bones in the pot with 1/2 teaspoonful of salt and sufficient water to cover the meat and heat to the boiling point. Weigh the meat. Allow fifteen minutes for it to heat through and fifteen minutes for each pound. Put the meat in the pot, draw over the hottest part of the fire that it may boil as quickly as possible; draw back gradually until the water bubbles on but one side of the kettle.
Keep closely covered. When done take out 1 pint of the liquid, thicken it slightly with flour smoothly mixed with a little cold water, season to taste and boil five minutes. A tablespoonful of fine barley, rice or other cereal, a small onion, a carrot or a bit of celery may also be added to the water to give flavor.
Roast Mutton, Breton Style The Breton way of serving roast mutton is to push a clove of garlic into the knuckle end of the leg and to serve with it a garnish of red beans. The beans are soaked and slowly boiled until tender then drained and turned into the pan with the meat an hour before the latter is done. Or after draining, the beans are lightly fried in a little dripping and chopped onion and heaped round the meat as it is ready for serving.