Leg of Mutton with Rice

Bone a leg of mutton; remove the aitchbone and the large bone as far as the joint; season with salt, pepper, and nutmeg, and fill the inside with a pork stuffing as in No. 68, mixing with it half its quantity of boiled and finely chopped ham, as much bread-crumbs as ham, an ounce of chopped onion, a clove of crushed and chopped garlic, and two egg-yolks. Sew up the leg so as to secure the forcemeat enclosed therein. Melt half a pound of fat pork, fry the leg in it, drain off the fat, season, and moisten to three quarters its height with stock (No. 194a), adding to the liquid two medium onions, stuck with two cloves, and four peeled and quartered tomatoes; allow the leg to cook slowly for three hours, then strain off the stock, free it of its fat and take away a third part, returning this to the leg after having untied it. Add to the other two parts, half a pound of Carolina rice and let cook for twenty minutes, then put in some butter and grated cheese, stirring it in with a fork. Dress the leg, glaze it over and decorate the handle bone with a paper frill (No. 10); garnish around with the rice, strain the stock from the leg once more, skim off its fat, reduce to half and serve it in a separate sauce-boat.