Leg of Mutton a la Bourdaloue

Bone the leg without opening it, and lard the meat with raw ham, seasoned with salt, pepper, fine spices and chopped parsley. Tie up the leg and fry it in butter, then moisten with red wine and beef stock (No. 194a), and add small half inch blanched carrot balls, small onions and a garnished bunch of parsley, having the moistening to three-quarters the height of the leg, season and set it in a slow oven for three or four hours. After the leg is cooked, dress it on a dish, strain the stock, free it of its fat and reduce it with some brown sauce (No. 414). Garnish one side with the carrots and the other with the onions and at both ends place some mushrooms sauted in butter (No. 2760). Pour a part of the sauce over the onions and carrots and serve the rest in a sauce-boat.