Leg of Mutton a la Garrison

Line a buttered saucepan with onions, carrots and slices of round of veal, slices of fat pork and ham; in the middle lay a leg of mutton having the thick loin end boned, and add a bunch of parsley garnished with thyme and bay leaf, also two boned calves' feet; moisten with stock (No. 194a), white wine and Madeira wine, a pint of each; let fall to a glaze and remoisten with stock; when it begins to boil skim and cover with a sheet of paper; push into the oven for four or five hours until the leg is thoroughly cooked, then transfer it to an oval vessel and leave till cold. Have a few dozen carrots and turnips cut in balls, also some small onions; blanch these and cook each kind separately in broth (No. 194a); when fallen to a glaze allow them to cool, thickening with a little jelly (No. 103). The leg being cold, trim it nicely, glaze over with meat glaze (No. 402), dress it in the center of a dish and surround with the jellied vegetables and jelly cut in eighth of an inch squares arranged in clusters. Decorate the leg with anchovy fillets, chervil and tarragon, dipped in half-set jelly, and surround by horseradish ribbons (No. 98). Skim the fat from the stock, add a seasoning of oil, vinegar, salt, mignonette, capers and gherkins, and serve in a sauce-boat when cold. Place on the bone the silver handle shown in Fig. 164.