Leg of Mutton
But hang it, to poets, who seldom can eat,
Your very good mutton’s a very good treat.
Goldsmith.
Cut off the shank bone, and trim the knuckle, put it into lukewarm water for ten minutes, wash it clean, cover it with cold water, and let it simmer very gently, and skim it carefully; a leg of nine pounds will take two and a half or three hours, if you like it thoroughly done, especially in very cold weather.
The liquor the mutton is boiled in, you may convert into good soup in five minutes, and Scotch barley broth. Thus managed, a leg of mutton is a most economical joint.