Leg of Mutton a la Reglain

Bone a leg of mutton without opening, place it in an earthen vessel and pour over a cold cooked marinade (No. 114); marinate it for twelve hours, then lard the meat with medium-lardons (No. 2, Fig. 52) and lay it on a dish to coat over with lard; roast it and when it has attained a fine color, pour over its strained marinade and finish the cooking, keeping it basted at short intervals. Prepare some slices of tongue and cover each one with a croquette preparation made with sheep's brains, minced mushrooms, veloute sauce (No. 415), chopped parsley, egg-yolks and fresh butter; dust with bread-crumbs, dip in eggs and fry. Dress and garnish the leg around with the slices of tongue, and serve with a separate marinade sauce (No. 496).