No. 480. _Leg of Mutton à la Provençale._

Procure a nice delicate leg of mutton, beat it well with a rolling-pin,

make an incision at the knuckle in which push four cloves of garlick as

deep into the fleshy part of the leg as you can, roast it quite plain,

and serve a thin sauce à la Brétonne (No. 465) under it, into which you

have put a small piece of scraped garlick.