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MUTTON, LEG OF, BRAISED (another way)

Small lean mutton is particularly adapted to this mode of cooking. It may be larded and braised, or done without the larding. Put it into a braising-pan with slices of bacon over and under, so that the bottom of the pan shall be well lined. Between the mutton and bacon strew cut carrots, onions, sweet herbs, parsley, and a bay-leaf, also a bit of garlic, if liked, and pepper and salt. Moisten with half a pint or more of good meat gravy or broth, and allow a leg of six or seven pounds to stew nearly four hours. If stewed very gently the liquor will not have lost much in quantity. When the meat is done enough, strain, reduce the gravy by quick boiling, and serve in a tureen. Glaze the mutton, and send it to table garnished with onions, which should also be glazed, and white haricot beans boiled in good veal broth under the joint. A dozen peppercorns and four cloves, with a stick of celery, may be added to the braising-pan if a higher flavour is liked. Probable cost, 1s. per pound. Sufficient for six or seven persons.

MUTTON, LEG OF, OYSTERS WITH. (See OYSTERS WITH LEG OF MUTTON.)