Wipe meat, place in a kettle, and cover with boiling water. Bring quickly to boiling point, boil five minutes, and skim. Set on back of range and simmer until meat is tender. When half done, add onetablespoonsalt. Serve with Caper Sauce, or add to twocupsWhite Sauce (made of one-halfmilk and one-halfMutton Stock), two hard boiled eggs cut in slices.