BOILED LEG OF MUTTON

CUT off the shank, wrap the flank nicely round and secure it with skewers, dredge it well with flour, and put it on the fire in a kettle of cold water with some salt, and three or four heads of garlic, which will give it a delicately fine flavour; skin it well, and when nearly done, take it from the fire and keep it hot and closely covered, that the steam may finish it; have carrots well boiled to put in the dish under it, or tur- nips boiled, mushed smooth and stewed with a lump of butter and salt, laythe mutton on, and pour over it butter melted with some flour in it, and a cup full of capers with some of the vinegar; shake them together over the fare till hot before you pour it on.

46 THE VIRGINIA HOUSEWIFE.