Leg of Mutton a la Bourgeoise

Bone a leg of mutton without opening it, lard it with large pieces of salt pork seasoned with salt, pepper, allspice and chopped parsley; cover the bottom of a braziere (Fig. 134) with slices of the same pork, lay the leg on top with a gill of Madeira wine and a little beef stock (194a), let fall to a glaze, then pour over more broth and a gill of brandy, and add a bunch of parsley garnished with thyme and bay leaf, carrots and onions cut in four, one clove of garlic and a few peppers, moisten with some more stock and cook slowly allowing half an hour for each pound of meat. In the meanwhile prepare a garnishing of turned carrots and small onions, blanch and cook them separately till half done, then finish cooking in the leg of mutton braise strained for the purpose; in order to accomplish this, place the leg in another braziere and strain the stock over, when the meat is cooked and glazed surround it with clusters of the vegetables, reduce the liquid, pour half of it over the meat, and serve the other half in a sauce-boat.