No. 1629
Boiled Leg of Mutton with Mashed Turnips and Caper Sauce
Gigot de Mouton Bouilli a la Puree de Navets et a la Sauce aux Capres
With Mashed Turnips.—Have a leg of mutton prepared and cooked as explained a la Granville (No. 1628). Put to boil with the leg after it has been in the water for half an hour, two pounds of turnips cut in four; when done mash them to a pulp and pass through a sieve, season with salt, nutmeg and a little sugar and add four ounces of butter, lay this around the meat, serving some clear gravy separately.
With Caper Sauce.—Garnish around the leg with boiled potatoes, and serve with a butter sauce (No. 440) into which nonpareil capers have been added.