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Boiled Leg of Mutton, Caper Sauce

Procure a tender six-pound leg of mutton. Gently pound the meat with a cleaver, place in a large saucepan, cover with cold water, add two sliced carrots, one sliced turnip, two sliced onions, one sliced leek, two branches celery, two bay leaves, one sprig thyme, two cloves, one bean sound garlic, one heavy tablespoon salt and a teaspoon pepper. Cover the pan and let boil for one hour and ten minutes. Remove the leg, dress on a hot dish and serve with a caper sauce separately.