Roast a saddle of mutton quite plain (see kitchen at home), for the
sauce wash and soak well a pint of young dry French haricots, put them
into a large stewpan with three quarts of water (cold), an ounce of
salt, and an ounce of butter; set them over a brisk fire till they boil,
then set them at the corner and let them simmer for five hours, or till
tender, drain them on a sieve, cut four onions in thin slices, put them
in a stewpan, with three ounces of butter, stir them over the fire till
they are a light brown colour, then add half a tablespoonful of flour
(mix it well), and a pint of good gravy; when it boils put in the
haricots, mix them well, and season with a saltspoonful of pepper, and
four ditto of salt, add the gravy from the mutton, with half an ounce of
glaze, pour them on the dish, dress the saddle on the top and serve.
Care must be taken not to have this sauce either too thick or too thin.