Leg of Lamb a la Britannia, or Green Sauce or Caper Sauce

Pare nicely a leg of yearling lamb, cut off the knuckle bone at the handle, remove about two inches of the meat from this to make a handle, scraping the bone clean, weigh the meat and plunge it into boiling water; let it boil for fifteen minutes for each pound and add to it salt, pepper a bunch of parsley garnished with thyme, bay leaf, clove of garlic, two cut carrots and four onions. After the leg is done, dress on a long dish, and trim it with a paper frill (No. 10), glaze the meat. Serve separately a well buttered espagnole sauce (No. 414), into which add lemon juice, mignonette and chopped parsley; garnish around with cauliflower boiled in salted water.

With Green Sauce.—Prepare it exactly the same as for the above, and when the leg is dressed serve without garnishing and with a green sauce (No. 473) served separately.

With Caper Sauce.—Prepare, cook and dress it as for the above; serve separately a caper sauce (No. 441).