Boiled Leg of Mutton

Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling−point,
boil
five minutes, and skim. Set on back of range and simmer until meat is tender. When half
done,
add one tablespoon salt. Serve with Caper Sauce, or add to two cups White Sauce (made of
one−half milk and one−half Mutton Stock), two “hard−boiled” eggs cut in slices.