Shorten the knuckle end of the leg and trim and bare the last 5 cm (2 in).
Place into a pan of boiling water salted in the proportion of 8 g (1¼ oz) salt to 1 litre (1¾ pt or 4½ U.S. cups) water.
For a medium-sized leg add 3 medium carrots, 2 medium onions, each stuck with 1 clove, a Bouquet garni and 2 cloves of garlic. Simmer gently allowing 30 minutes per 500 g (1 lb 2 oz) weight of the leg.
When cooked, place on a suitable dish with the vegetables and serve accompanied with an English Butter Sauce containing 100 g (3½ oz) capers per 1 litre (1¾ pt or 4½ U.S. cups) of sauce.