If your leg of mutton is roasted, serve with onion or currant-jelly sauce; if it is boiled, serve with caper-sauce and vegetables. In roasting or boiling, a quarter of an hour is usually allowed for each pound of meat.
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 tit-bits with an epicure are the "knuckle," the kernel, called the "pope's eye," and the "gentleman's" or "cramp bone."
When mutton is very large, you may divide it, and roast the fillet, i. e. the large end, and boil the knuckle end; you may also cut some fine cutlets off the thick end of the leg, and so have two or three good hot dinners.
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.
Make a stuffing with a little beef-suet chopped, some parsley, thyme, marjoram, a little grated lemon, nutmeg grated, pepper, salt, and a few bread crumbs, mix all together with the yolk of an egg, put this under the skin in the thickest part of a leg of mutton under the flap; then roast it, and serve it to table with some good gravy in the. dish.
I all cut fine, some salt, pepper, grated nutmeg, and crumbs of bread, mixed up with raw eggs; put this forcemeat under the skin in the thickest part of the leg of mutton, un-der the flap, and at the knuckle. For sauce, some oyster-liquor, a little red wine, an anchovy, and some more oysters stewed, and served under the mutton.