Boiled Leg of Mutton, Granville

Saw off short the end bone of a leg of mutton, suppress all surperfluous fat, and weigh it, plunge it into a large soup-pot containing boiling, salted water, cover, and continue to boil until the leg is cooked, which will require fifteen minutes for every pound of meat. Boiled legs of mutton should always be cooked rare. Have already prepared a garnishing of carrot balls, three-quarters of an inch in diameter, blanched and cooked in beef stock (No. 194a), small boiled onions; olive shaped potatoes, boiled, drained and then rolled in a little fresh butter with chopped parsley and lemon juice, and cork-shaped turnips, blanched and cooked in beef stock; form a handle about two inches long by scraping the end bone clean. Dress the leg, glaze the surface and garnish around with clusters of the vegetables. Serve at the same time a buttered tomatoed veloute sauce (No. 415). Just when ready to send to table, arrange a paper frill(No.10) on the end bone and serve.