gently 20 minutes to every pound; add salt when the leg is nearly
done. When cooked remove the cloth carefully, garnish with parsley and
serve with caper sauce. Save the liquor in which it was boiled for
broth, stews, etc.


IRISH STEW.

3 lbs. of the neck of mutton.
4 good sized onions.
4 potatoes cut into dice.
2 qts. of water.
Salt and pepper to taste.

Cut the meat into small pieces, cover with the water, which should be
boiling, add the onions sliced, and simmer gently for 3 hours. About
1/2 hour before the meat is done add the potatoes, season with pepper
and salt, and serve.


TO BAKE OR ROAST A QUARTER OF LAMB.

Wipe the meat with a damp cloth, place in a baking pan, dredge with
pepper, put 1 tsp. of salt in the pan, add just enough water to keep
the pan from burning until enough of its own fat has fried out to use
for basting. Baste at least every 10 minutes; allow 15 minutes to
every pound in a very hot oven. Serve with mint sauce.


LAMB CHOPS