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Boiled Leg of Mutton or Lamb

Wash a leg of mutton or lamb clean and wipe dry. Do not leave the shank and knuckle so long as to be unshapely. Put into a pot with hot water (salted) enough to cover it, and boil until tender. You can ascertain if it is tender by probing with a fork in the thickest part. Skim off all the scum as it rises. Allow fourteen minutes to each pound. Take from the fire, drain perfectly dry, and serve with melted butter, with capers, or nasturtium seed, or it may be served with drawn butter, capers or dice of hard boiled eggs. Boil the meat in a cloth.