Prepare, stuff, and braise six legs as in the last, also have a fine
larded sweetbread (No. 671) which braise with the legs, glaze and
salamander of a nice gold colour, then have poached an oval piece of
forcemeat (No. 120), an inch and a half high, three inches long, and two
inches broad, place the sweetbread on the top, and dress the legs round,
three upon each side, place a fine cockscomb between each leg to hide
the forcemeat, fix them there by running little pegs made of stiff paste
through them, sauce over the legs with a sauce à l’Italienne (No. 31),
glaze the sweetbread, and serve very hot.