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Boiled Leg of Lamb

Sprinkle a leg of lamb with salt, place it in a bowl with enough soft water to cover, add a few drops of vinegar or lemon juice, and let the lamb steep for an hour. Then dry it, dredge with flour, wrap it in a piece of linen, put it in a saucepan with a bunch of sweet herbs and water to cover, and boil it for an hour and a half, more or less, according to the size of the joint. When cooked remove the cloth, place the lamb on a hot dish, garnish with parsley and thin slices of lemon, and serve with a sauceboatful of caper sauce.