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Boiled Mutton with Caper Sauce

Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook about two hours; if well done, three hours or longer, according to size. Boil a pint of milk, thicken with flour well blended, add butter, salt, pepper and two table-spoons of capers, or mint sauce if preferred. - Mrs. E. L. F.