"knuckle," the kernel,
called the "_pope's eye_," and the "_gentleman's_" or "_cramp bone_,"
or, as it is called in Kent, the "CAW CAW," four of these and a bounder
furnish the little masters and mistresses of Kent with their most
favourite set of playthings.

A leg of mutton stewed _very slowly_, as we have directed the beef to be
(No. 493), will be as agreeable to an English appetite as the famous
"_gigot[108-*] de sept heures_" of the French kitchen is to a Parisian
palate.

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_. See Mrs. MAKEITDO'S receipt how to make a leg of mutton last a
week, in "_the housekeeper's leger_," printed for Whittaker, Ave-Maria
Lane.

_The liquor the mutton is boiled in_, you may convert into good soup in
five minutes, (see N.B. to No. 218,) and Scotch barley broth (No. 204).
Thus managed, a leg of mutton is a most economical joint.

_Neck of Mutton._--(No. 2.)

Put four or five pounds of the best end of a neck (that has been kept a
few days) into as much cold soft water as will cover it, and about two
inches over; let it simmer very slowly for two hours: it will look most
delicate if you do not take off the skin till it has been boiled.

For sauce, that elegant and innocent relish, parsley and butter (No.
261), or eschalot (No. 294 or 5), or caper sauce (No. 274), mock caper
sauce (No. 275), and onion sauce (No. 298), turnips (No. 130), or
spinage (No. 121), are the usual accompaniments to boiled mutton.

_Lamb._--(No. 3.)

A leg of five pounds should simmer very gently for about two hours, from
the time it is put on, in cold water. After the general rules for
boiling, in the first chapter of the Rudiments of Cookery, we have
nothing to add, only to send up with it spinage (No. 122), broccoli (No.
126), cauliflower (No. 125), &c., and for sauce, No. 261.

_Veal._--(No. 4.)

This is expected to come to table looking delicately clean; and it is so
easily discoloured, that you must be careful to have clean water, a
clean vessel, and constantly catch the scum as soon and as long as it
rises, and attend to the directions before given in the first chapter of
the Rudiments of Cookery. Send up bacon (No. 13), fried sausages (No.
87), or pickled pork, greens, (No. 118 and following Nos.) and parsley
an