Leg of Mutton with Puree of Beans

Pound half a pound of chopped fat salt pork with an equal quantity of cooked ham, bread-crumbs, two eggs, a finely shredded shallot, previously fried in butter, parsley, and a tiny bit of crushed garlic; cut some thin slices of a leg of mutton, flatten to three-sixteenths of an inch, pare to two inch squares, season them with salt, pepper, and nutmeg, and cover one side with the prepared forcemeat, roll them up and run a skewer through each; dip them into melted butter, roll in breadcrumbs, and broil over a slow fire to attain a good color, then dress them on a puree of white beans (No. 706), with a little clear gravy (No. 404) poured over the whole.