Leg of Lamb a la Bercy

Remove the thick loin and bone from a leg of yearling lamb and saw off the knuckle, remove about five inches of the meat to form a handle. Line a saucepan with fragments of fat pork, raw suet, roots, minced onions, and aromatics; lay in the meat, salt it over, and place on the fire for a few moments, turning it round; moisten to its height with light broth (No. 194a), and let boil; continue the boiling process while skimming well the surface, then close the saucepan and remove it back to a slower fire in order that it continue to cook but much more moderately; it will take from three to four hours, and the liquid should then be reduced to two-thirds; drain the leg, lay it in a small, deep, narrow baking pan, also its strained and skimmed stock reduced to a half-glaze (No. 400) with Madeira and gravy (No. 404); put it in the oven to become a fine color while basting frequently with its own stock, then strain this off, remove all its fat and reduce; pour a third of it over the dressed leg, garnish it with a frill (No. 10), and serve separately a bordelaise sauce (No. 436), stirred into the remainder of the stock.