Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

dish. _With Currant Jelly._--Roast or bake the leg of mutton, and serve it with currant jelly or with a _purée_. _Provençale._--With a sharp-pointed knife, make a small cut in the leg of mutton here and there, and large enough to stick into the cut a clove of garlic. Make as many cuts as you please, from six to twenty, according to taste, and in each cut stick a clove of garlic. When prepared thus, roast or bake, and serve it with either of the following sauces: _piquante_, _poivrade_, _ravigote_, _rémolade_, Robert, shallot, Tartar, tomato, and in _vinaigrette_. _Decorated._--A leg of mutton may be decorated the same as a fillet of beef. _Stewed._--Take the large bone out, leaving the bone at the smaller end as a handle; cut off also the bone below the knuckle, and fix it with skewers; then put it in a stewpan with a pinch of allspice, four onions, two cloves, two carrots cut in four pieces each, a small bunch of parsley, two bay-leaves, three sprigs of thyme, salt, pepper, two ounces of bacon cut in slices, a quarter of a pint of broth, and water enough just to cover it; set on a good fire, and after one hour of boiling add a liquor-glass of French brandy. Let simmer then for about five hours, in all about six hours; then dish it, strain the sauce on it, and serve. We would advise those who have never tasted of a leg of mutton cooked as above, to try it. It may be served also with white beans cooked in water and fried in butter, or on fried potatoes. _The next day._--If you have a piece left for the next day, cut it in thin slices after dinner, place the slices on a dish, with parsley under, in the middle, and above, and keep in a cold place. A while before dinner you put in a stewpan a piece of butter (the quantity to be according to the quantity of meat), and set it on a good fire; when melted, sprinkle in, gradually, a little flour, stirring