Leg of Mutton, Parisian Style, in the Oven

Saw off the handle of the leg below the knuckle bone; insert a piece of garlic near the handle, then lay the meat in a baking pan: pour some good drippings and water over and roast it in the oven, adding a little more water every time the fat clarifies in order to prevent it burning; when cooked, dress the leg, surrounding it with large olive-shaped potatoes cooked with butter in a slow oven and baste the leg with the gravy, serving the remainder in a sauce-boat. Trim the handle (Fig. 164) with a paper frill (No. 10) or one of silver for this purpose.