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No. 3—LEG OF MUTTON WITH RED WINE.

Quantity for 6–8 Persons.

 6 lbs. of leg of mutton

 ⅛ lb. of bacon

 10 sardines

 1 qt. of thin vinegar

 2 small onions

 3 cloves

 10 pepper-corns

 ⅛ lb. of butter

 Salt

 1½ tbsps. of flour

 ½ pt. of red wine

 ½ pt. of water

 1 bay-leaf

Preparation:

After this time the leg of mutton is fried with the butter and after ½ hour the flour is stirred in, add salt and pepper, the ½ pint of water and gradually the red wine. The roast is cooked slowly for 2 or 2½ hours and turned and basted several times until well done. The gravy is strained and served with the roast.

Remarks:

No. 4—ROASTED LEG OF MUTTON WITH CHAMPIGNONS.

Quantity for 6–8 Persons.

 6 lbs. leg of mutton

 ⅛ lb. of butter

 2 tbsps. of flour

 2 wine glasses of Madeira

 ½ pt. champignons

 8 pepper-corns

 Juice of one lemon

 2 cloves

 ½ bay-leaf

 Water or bouillon

 Salt

Preparation:

No. 5—STUFFED ROASTED LEG OF MUTTON.

Quantity for 6–8 Persons.

The preparation and contents are the same as No. 4.

The bone is taken out, the cavity is filled with a stuffing as described in No. 11, of the previous chapter, Stuffed Veal Breast, and is cooked just the same as No. 4, of this chapter. You may omit the champignons.