Boil about three pints of white beans and drain them. When the leg of mutton is about half roasted, put the beans in the dripping-pan, and stir occasionally till the meat is done, and serve them with it. It makes a very nourishing dish, but it would be rather heavy for persons having sedentary avocations. Two quarts of beans would not be too much for a good-sized leg of mutton. It may also be prepared with any other piece of mutton; shoulder, saddle, etc.