Braised Leg of Mutton

Order a leg of mutton boned. 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. Add three cups hot water, one and one−half teaspoons salt,
and twelve peppercorns; pour over mutton. Cover closely, and cook slowly three hours,
uncovering for the last half−hour. Remove from pan to hot platter. Brown three tablespoons
butter, add four tablespoons flour, and stir until well browned; then pour on slowly the
strained
liquor; there should be one and three−fourths cups.