Leg of Mutton a la Chipolata

Select an eight pound leg of mutton, saw the handle off two inches below the joint, bone the loin end and pare well the fat; trim and round the end around the loin. Line a braziere (Fig. 134) with a layer of carrots and minced onions, adding the bones and parings from the meat, also a garnished bouquet; lay in the meat and moisten with beef stock (No. 194a) then cover the braziere and reduce till the liquid falls to a glaze; remoisten to three-quarters its height with more broth, let come to a boil, skim and set it in the oven to cook for three to three hours and a half, being careful to baste it constantly during this time. Remove the leg, strain the stock and return both it and the leg to the braziere with some square pieces of breast of pork fried in butter, mushroom heads, small onions fried in butter, roasted chestnuts and fried sausages (No. 754) having their skin suppressed; let the whole simmer slowly for one hour, skim off the fat, dress the leg ranging the garnishings tastefully around; pour the sauce over and serve.