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Mutton, Leg of, Braised

This joint might be introduced to our readers under a variety of names; such as Leg of Mutton a la Napolitaine, a la Provencale, a la Bretonne, a la Soubise, and a separate recipe given for each, but as it is generally called after some sauce or garnish, we give a recipe for the braising alone:--Procure a small leg of mutton, cut off the knuckle end, and trim away unnecessary fat. Lard it with narrow strips of bacon which have been well seasoned with pepper. Line a braising-pan or stewpan with slices of bacon, and lay in the mutton, with more slices of bacon on the top. Add four carrots, two turnips, two middle-sized onions, each stuck with two cloves, a stick of celery, two blades of mace, and a few peppercorns, with enough weak stock to cover all. Stew gently for three hours, then reduce the stock by rapid boiling, and brown the meat in the oven, using a little of the stock with what flows from the meat to baste, and when glazed of a light colour serve with the sauce poured over it. A leg of mutton braised as above may be garnished with glazed carrots and onions, or a la Napolitaine, with boiled macaroni in the dish, and Neapolitan sauce over and around the macaroni; or a la Provencale, with the sauce of the same name, and a garnish of mushrooms glazed, etc. Probable cost, 1s. per pound. Sufficient for six or seven persons.