Boiled Neck of Mutton

Saw off the scrag-end and chine-bone of a neck of mutton, and shorten the ribs to about four inches in length; next, pare off the excess of fat to about half an inch in thickness, and boil the neck in plenty of water and a little salt, with three carrots and as many turnips; and when done, dish it up, surrounded with spoonfuls of mashed turnips, and the boiled carrots cut in neat shapes and placed between the mashed turnips; pour some gravy over the mutton, and serve caper sauce, separately.