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 1 tbsp. of butter

 1 small bunch of peppermint

 Some vinegar and sugar

Preparation:

Wash the peppermint well and chop it very fine, stir it with vinegar and sugar and serve with the meat. If you do not like peppermint sauce, pour off all fat from the roast, add 1½ tablespoonfuls of flour, brown it and pour in 1 cup of water, ¼ cup of cream and let this boil; then season with salt, strain the gravy and serve it with the meat.

No. 2—LEG OF MUTTON IN MILK.

Quantity for 6–8 Persons.

 6 lbs. of leg of mutton

 2–3 qts. of milk

 ⅛ lb. of bacon for larding

 Salt, pepper

 2 cloves

 ½ onion

 ½ bay-leaf

 ⅛ lb. of butter

 2 tbsps. of flour

 ½ cup of sweet or sour cream

 A few drops of lemon juice

 1 cup of water

Preparation:

During the last ½ hour take off some fat, stir in 2 tablespoonfuls of flour and add 1 cup of water, gradually, also the cream and a few drops of lemon juice; now leave it in the oven a little longer. If the gravy has boiled down too much in the last ½ hour, add some more water. The gravy must be smooth and strained before serving with the roast. This is a very good dish.