The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

(stoned); let them warm in the sauce, which slightly flavour with a little scraped garlick sauce over. No. 476. _Haunch of Mutton aux légumes glacés._ Proceed as directed for the saddle (No. 470). No. 477. _Leg of Mutton à la Bohémienne._ Proceed as directed for the haunch (No. 475), but of course it will not require so much time to roast (for which see Kitchen at Home). No. 478. _Leg of Mutton à la Bretonne._ See saddle of mutton (No. 465). No. 479. _Leg of Mutton au Laver._ See saddle of mutton (No. 466). No. 480. _Leg of Mutton à la Provençale._ Procure a nice delicate leg of mutton, beat it well with a rolling-pin, make an incision at the knuckle in which push four cloves of garlick as deep into the fleshy part of the leg as you can, roast it quite plain, and serve a thin sauce à la Brétonne (No. 465) under it, into which you have put a small piece of scraped garlick. No. 481. _Gigot de Mouton de sept heures._ What! seven hours to cook a leg of mutton! exclaims John Bull; shade of the third George protect us, why ‘tis nonsense; to which I must answer you are right, it would rob it of its flavour; but still it gains another flavour which is far from being bad; and you must observe that, although there will be less nourishment it will be much easier of digestion. Well, well, methinks I hear him say, if you are determined upon publishing that destructive receipt (which absurdity I am sure no one upon this soil will ever follow, or disgrace their tables with), write it in French and offend no one; but for heaven’s sake never invite me to dine with you on the day you find room for such a dish upon your table, so taking the hint I give it in my native tongue:--Désosse un assez gros gigot de mouton jusqu’à la moitié du manche; vous assaisonnerez des lardons de sel, de gros poivre, de thyme et de laurier pilés, et vous piquerez le dedans