Leg of Mutton a la Bordelaise

Bone a leg of mutton without opening it, lard the inside of the meat with medium shreds of raw ham seasoned with salt, pepper and fine spices; fill in the hollow space with a few spoonfuls of veal and fat pork chopped up with fine herbs; sew up the opening. Saw the handle bone off short and lay the leg in a braziere with melted salt pork and let fry on a slow fire for fifteen minutes, turning it so that it acquires a good color all over. Moisten with a pint of stock (No. 194a), then cover the saucepan and let the liquid fall slowly to a glaze; remoisten to about the heighth of the meat and continue cooking on a slow fire for an hour and a half, add to the meat a half pound of blanched bacon cut in half inch squares, and boil moderately for an hour longer, then surround the meat with a garnishing of large carrots and turnips cut in three-quarter inch balls; twelve medium white onions browned in a pan with lard, salt and a pinch of sugar, two cloves of garlic and a bunch of parsley garnished with thyme and bay leaf--the meat and vegetables must both be done at the same time. Drain the leg, dress and range around the vegetables; strain and free the gravy from fat, thicken it with a little tomato sauce (No. 549) and serve in a sauce-boat.