Roast the leg as before, and prepare the sauce thus: put two
tablespoonfuls of chopped onions into a stewpan, with four of Indian
pickle vinegar, let boil a few minutes, then add twenty tablespoonfuls
of brown sauce (No. 1), and ten ditto of consommé, let boil twenty
minutes, skim well, season with a little cayenne pepper, sugar, and
salt, pass it through a tammie into a clean stewpan, stone forty French
olives, put them into the sauce, glaze the pork and pour the sauce
round.