Boiled Leg of Mutton with Caper Sauce
Wipe the leg, cover with hot water, boil and skim for 5 minutes before reducing the heat to a gentle simmer. Chop and add
3 carrots
2 onions
1 stick of celery
Add some parsley, thyme, marjoram, a bay leaf, 12 peppercorns, a desert spoon of salt, 2 cloves, and 1 clove of garlic.
Simmer for 20 minutes/lb plus 20 minutes.
30 minutes before the leg is ready you could add some new potatoes. Broad beans or peas are very good added 10 minutes before the end.
Remove, drain and carve. Serve with Caper Sauce
The stock makes a good base for soups and stews.