Salt a shoulder of mutton, and turn it over in its brine every morning for about six days; at the expiration of this time, it will be fit to dress: it must be put on to boil in a pot with cold water, a carrot, onion, celery, and a garnished bouquet of parsley, and boiled very gently for about an hour and three-quarters, and when done, dished up with a border of boiled carrots and parsnips, and smothered with onion sauce, No. 55.