This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Fifteen minutes to the pound.
Cover the leg of mutton with boiling water, let this come to the boiling-point again, and boil five minutes; skim off the coagulated albumin ("scum"); then simmer until the meat is tender. Serve with Caper Sauce, made by adding one-half cupful of capers, drained, to one and one-half cupfuls of Drawn Butter (recipe on p. 204) made with the mutton liquor.
The taste of water in which meat has been cooked shows that some of the meat has escaped into it; save it, therefore, to use in soup-making. Can we use the cooking water from salt meat for soup?