Leg of Mutton a la Roederer

Prepare and cook a leg of mutton on the spit, reserve carefully the dripping pan stock; half an hour before serving blanch half a pound of small macaroni for ten minutes, drain, and lay it in the dripping pan under the meat. Prick the leg with a trussing needle to let its blood fall on the macaroni. When the leg is cooked, drain and dress on a vegetable dish layers of the macaroni alternated with grated parmesan, and so on until finished; pour some clear gravy (No. 404) over into which a little tomato puree (No. 730) has been added. Dress the meat, garnish the handles with a frill (No. 10) and serve a little clear gravy separately.