Boiled Leg of Mutton

Time a quarter of an hour to
the pound.
Cut off the shank bone, trim the
knuckle and wash and wipe
it very clean.
Then put it into a saucepan
with enough cold water for
it to swim in set it over a
good fire. As the scum rises
Skim it off carefully.
Boil the joint for two hours
and a half or according to the
weight.
When the joint is taken up put a
frill of cut paper round the
shank bone. Mash some
turnips with a little piece
of butter and cream and
form them into the shape of
eggs and garnish the edge
of the dish alternately with
with the turnip balls and with
carrots cut into circular forms
Serve caper sauce in a tureen.