Plunge the meat into a kettle of salted water that is boiling hard; leave it there for fifteen minutes and draw it to the side of the range. After this cook slowly fifteen minutes to the pound. Half an hour before you are ready to serve it, drop in a minced carrot, a turnip, a small onion - both sliced - a stick of celery and a little parsley, also a sprig of mint, and let all cook together. Take up the meat, wash over with butter and keep hot. Strain out enough of the liquor to serve as a foundation for a white sauce, and set away the rest for soup stock.

Set the reserved liquor in cold water to throw up the fat, skim, and thicken with a white roux ; stir in a great spoonful of capers and serve in a boat. Lamb should never be boiled.