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Leg of Mutton, Lyonnaise

Procure a tender seven-pound leg of mutton, at least three days old. Beat it briskly with a flat cleaver all around, which will help to render the meat much more tender. Mix one tablespoon salt with a teaspoon white pepper and carefully rub the leg all over with it five or six hours before the time of cooking it. Make an incision with a small knife, two inches deep, along the shank bone (under the meat) and place in it a clove very sound peeled garlic, which will help to give an excellent appetising flavour to the meat. Place a mirepoix in a roasting pan. Lay the leg over it, spread one tablespoon melted fat on top, set in a hot oven to roast for one hour and ten minutes, being careful to pour one tablespoon hot water over the leg every ten minutes and to turn the meat over three or four times during that time. Finely mince six medium, sound white onions, season them with half teaspoon salt, then carefully brown them in a frying pan with half ounce butter for fifteen minutes, briskly tossing them meanwhile. Place the onions on a large, hot dish; lay the mutton over the onions. Skim the fat off the gravy, pour a gill demi-glace into the pan, reduce it on the fire for three minutes, strain over the leg and serve.

N. B. The remaining mutton will be used to-morrow.