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Mutton, Leg of, with Garlic

The peculiar pungent taste of garlic is very little liked by the English, although we cannot but acknowledge that it adds to the variety of dishes that may at times prove acceptable. The following treatment will considerably soften the garlic's acridness and render it less objectionable, while at the same time retaining its characteristic flavour. Stuff under the skin of a leg of mutton near the shank three or four cloves of garlic that may have been boiled or not, according to taste, the water having been changed repeatedly to mellow their flavour. Roast the leg in the usual way. Divide the cloves from the bulbs of as many garlics as will be sufficient for the sauce, peel, and put them into water, boil for a few minutes, when throw the water off and replace it by more boiling water. Do this after several successive intervals of five minutes, always slightly salting the water. When the garlic has become sufficiently tender to pulp, drain off the water by pressing the bulbs, and add good gravy made from the roasting of the meat. When hot, serve the meat on the garlic. Time, a quarter of an hour to a pound; to boil garlic, half an hour. Probable cost of mutton, 1s. per pound.