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Leg of Mutton, Londonderry

Entirely bone a tender leg of mutton. Season all over with good teaspoon salt, half teaspoon pepper and two saltspoons grated nutmeg. Tie it well all around, giving its former shape. Heat two tablespoons melted lard in a braising pan, lay mutton in pan and brown on fire fifteen minutes, turning over once in a while. Place a mirepoix around the leg and brown five minutes more. Add four tablespoons currant jelly, half gill port wine, two tablespoons brandy, two gills demiglace and two gills tomato sauce. Tightly cover pan, then set in oven one hour, turning and basting once in a while. Remove, dress on a hot dish. Skim fat from surface of gravy, then reduce sauce to half quantity. Strain sauce through a Chinese strainer over the mutton and serve. N.B. Keep the left-over mutton fro Monday's luncheon.