Leg of Mutton in Papers—Kernels

Remove the kernel from a leg of mutton the same as for a kernel of veal; pare it nicely, take off all the fat and lard it with small lardons (No. 3, Fig. 52), then roast it quite rare, cut it in quarter inch thick slices. Have a sufficiently large sheet of paper, cut it into heart-shape, butter over and lay a little finely sliced ham on top of one side; over this place some Duxelle (No. 385) well reduced with a clove of garlic and chopped parsley, and set the slices of mutton on top, cover the whole with more Duxelle, then fold the paper, crimp the edges around; before finishing the crimping pour a little Madeira sauce (No. 492), and finish plaiting the paper to enclose hermetically, lay the paper on the dish intended for the table, pour over a little oil and push it into a moderate oven, when nicely browned, serve separately with a very hot Duxelle sauce (No. 461) to which some Madeira wine has been added.