Roast the haunch quite plain, put twenty tablespoonfuls of brown sauce
(No. 1) in a stewpan, with ten of consommé (No. 134), one of tomata
sauce (No. 37), and an ounce of glaze, boil it gently half an hour,
then add four tablespoonfuls of red currant jelly, boil up, pour it on
the dish, and the moment you serve lay the haunch upon it; should you
dish the haunch too soon the fat would run from it and spoil the sauce;
it should be carved in the same way as a haunch of venison, then you
keep the gravy from running into the sauce, and can serve it separately.