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Updated: May 17, 2025
Cover the pan closely, set it in an oven and let it bake for at least six hours; or seven or eight, according to the size. When it is thoroughly done, take out the beef and lay it on a dish with the vegetables round it. Let it just come to a boil, and then send it to table in a sauce-tureen.
Clean and soak a fine foot, put it on in very little water, let it simmer till tender, then cut it in pieces, without removing the bone, and continue stewing for three hours, till they become perfectly soft; if the liquor boils away, add a little more water, but there should not be more liquor than can be served in the dish with the foot; the only seasoning requisite is a little salt and white pepper, and a sprig of parsley, or a pinch of saffron to improve the appearance; a little delicately-made thin egg sauce, with a flavor of lemon juice, may be served in a sauce-tureen if approved; sippets of toast or well boiled rice to garnish the dish, may also be added, and will not be an unacceptable addition.
Never pour melted butter over any thing, but always send it to table in a sauce-tureen or boat. Peel a dozen onions, and throw them into salt and water to keep them white. Then boil them tender. When done, squeeze the water from them, and chop them. Have ready some butter that has been melted rich and smooth with milk or cream instead of water.
Send it to table in a sauce-tureen. Take two large table-spoonfuls of capers and a little vinegar. Stir them for some time into half a pint of thick melted butter. This sauce is for boiled mutton. If you happen to have no capers, pickled cucumber chopped fine, or the pickled pods of radish seeds, may be stirred into the butter as a tolerable substitute. Wash a bunch of parsley in cold water.
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