the drippings, add a cup of water and thicken with a spoonful
of dissolved flour. Send the gravy to the table in a gravy dish, also
a dish of currant jelly.

BOILED LEG OF MUTTON.

To prepare a leg of mutton for boiling, wash it clean, cut a small
piece off the shank bone, and trim the knuckle. Put it into a pot with
water enough to cover it, and boil gently from two to three hours,
skimming well. Then take it from the fire, and keeping the pot well
covered, let it finish by remaining in the steam for ten or fifteen
minutes. Serve it up with a sauce boat of melted butter, into which a
teacupful of capers or nasturtiums have been stirred. If the broth is
to be used for soup, put in a little salt while boiling; if not, salt
it well when partly done, and boil the meat in a cloth.

BRAISED LEG OF MUTTON.

This recipe can be varied either by preparing the leg with a stuffing,
placed in the cavity after having the bone removed, or cooking it
without. Having lined the bottom of a thick iron kettle or stewpan with
a few thin slices of bacon, put over the bacon four carrots, three
onions, a bunch of savory herbs; then over these place the leg of
mutton. Cover the whole with a few more slices of bacon, then pour over
half a pint of water. Cover with a tight cover and stew very gently for
four hours, basting the leg occasionally with its own liquor, and
seasoning it with salt and pepper as soon as it begins to be tender.
When cooked strain the gravy, thicken with a spoonful of flour (it
should be quite brown), pour some of it over the meat and send the
remainder to the table in a tureen, to be served with the mutton when
carved. Garnish the dish around the leg with potatoes cut in the shape
of olives and fried a light brown in butter.

LEG OF MUTTON A LA VENISON.

Remove all the rough fat from the mutton and lay it in a deep earthen
dish; rub into it thoroughly the following: One tablespoonful of salt,
one each of celery-salt, brown sugar, black pepper, English mustard,
allspice, and some sweet herbs, all powdered and mixed; after which pour
over it slowly a teacup of good vinegar, cover tightly, and set in a
cool place four or five days, turning it and basting often with the
liquid each day. To cook, put in a kettle a quart of boiling water,
place over it an inverted shallow pan, and on it lay the meat just as
removed from the pickle; cover the kettle tightly and stew for four
hours. Do not lat the water touch the m