Trim your haunch and lard the fillet of the loin and the leg as you
would a fricandeau, put it for a week in a marinade (No. 426), turning
it over every other day; place it on a spit, tied up in oiled paper, and
roast it two hours, but just before taking up, take off all the paper,
to give a nice colour; dress it on your dish with a frill at the
knuckle, and have ready the following sauce: well wash and pick half a
pound of fine currants, soak them in water two hours, dry them well on a
sieve, put half a pint of the marinade through a sieve into a stewpan,
with two glasses of port wine, and two chopped eschalots, reduce to
half, add a quart of brown sauce (No. 1), reduce till it adheres to the
back of the spoon, add a tablespoonful of currant jelly, pass it through
a tammie into another stewpan, add your currants, season with a little
cayenne pepper, and salt if required, pour the sauce round the haunch,
and serve.