Procure a small haunch of mutton of about twelve pounds in weight, beat
it well with a rolling-pin, lay it in an earthen pan, and cover with a
marinade as prepared for fillet of beef (No. 426), let it remain a week,
roast it in paste in the same manner as for the haunch of venison (see
No. 540); roast it three hours, take it out of the paste, glaze and
salamander of a nice brown colour, put a frill of paper to the knuckle,
and dress upon your dish with the following sauce round it: pass half a
pint of the marinade it was pickled in through a sieve into a stewpan,
add a quart of brown sauce (No. 1), let it boil till it becomes rather
thick, skim well, add one tablespoonful of red currant jelly, pass
through a tammie into a clean stewpan, then add twenty blanched
mushrooms, twenty small pickled onions, and twenty French olives
(stoned); let them warm in the sauce, which slightly flavour with a
little scraped garlick sauce over.