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Boned Leg of Mutton, Fribourgoise

Carefully bone a tender leg of mutton, season interior and all around with a level teaspoon salt and half teaspoon pepper, fold and tie up to its former shape. Place a mirepoix with one ounce butter in a roasting pan and brown for ten minutes. Lay mutton over mirepoix, pour in a pint cider, then let reduce on fire to half the quantity. Pour in three-quarters pint broth, one and a half gills demi-glace, cover pan, set in oven for one hour and fifteen minutes, basting and turning leg once in a while, remove, untie and dress on hot dish. Skim fat off gravy, then reduce on the fire to about one and a half gills. Strain gravy, pour a third of it over leg, the balance in a sauce bowl, arrange six stuffed cabbages around leg and serve.