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Leg of Mutton

(Gascony Style.) The province of Gascony, in the south of France, is renowned for good cooking, just as Normandy is in the north. Boil 2 cloves of garlic in several waters, to remove the crude taste, chop them with 6 boned anchovies, and rub the mixture into slits cut across the skin of a nice leg of mutton. Dredge the surface closely with bread-crumbs, put into a pan holding 1/2 pint of consomme and bake it 2 hours, basting it often with the sauce. Serve with a border of vegetables, or spaghetti, previously cooked and seasoned. The anchovies and garlic give a peculiar flavor much esteemed by those who like bourgeois cookery.