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MUTTON GIGOT (a la Gascon)

Choose a tender well-hung bit of mutton. Blanch two or three cloves of garlic in several waters slightly salted, and remove the heads, tails, and bones of six anchovies. Lard the meat with the garlic and anchovies, roast the usual time, and serve with garlic sauce made as follows. Divide a dozen cloves of garlic, and take off their skins. Put them into slightly-salted boiling water, and, to make mild garlic sauce, change the water every five or six minutes until the garlic has lost its peculiar flavour and small. Serve it like onion sauce, or drain and serve it in the dish with the meat. Time, twenty to twenty-five minutes to boil. Sufficient for one pint of sauce.