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Braised Leg of Mutton

Have the butcher bone a leg of mutton. Wipe, stuff, sew and place in deep pan. Cook five minutes in one-fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, one-half bay leaf and a sprig each of thyme and parsley; then add three cups hot water, one and one-half teaspoon salt, and twelve peppercorns. Pour over mutton, cover closely and cook in oven slowly three hours, uncovering for the last half hour. Remove from pan to hot platter. Brown three tablespoons butter, add four tablespoons flour, then pour on slowly the strained liquor; there should be one and threefourths cups.