Bone and season four legs as before, stuff them with a quarter of a
pound of forcemeat (No. 120), and braise them as before, make a pyramid
of mashed potatoes in the centre of your dish and dress a leg on each
side; you have previously turned twenty young carrots and twenty young
turnips in the shape of small pears, and stewed with sufficient stock to
cover them, in which you put half a teaspoonful of sugar; when tender
dry them on a cloth, and stick them alternately in the potatoes above
and around the legs very tastefully; then put a pint of brown sauce (No.
1) with the stock you stewed your vegetables in, add a bunch of parsley
and half a bay-leaf, with six spoonfuls of consommé; reduce till it
adheres to the back of the spoon, take out the parsley and bay-leaf, add
a pat of butter, sauce over and serve.