Make a cake of the same size as the last, but bake it in a smaller
compass, that is, more round and smaller at one end than at the other;
the next day form it with your knife into the shape of a leg of mutton,
mask it over with a white iceing in which you have introduced a very
little chocolate, to give it the colour as near as possible of the fat
of a leg of mutton when boiled (having previously emptied the interior);
form the knuckle-bone of pâte d’office, and imitate the lean part with
some chocolate iceing; when dry and ready to serve, soak the interior
with four spoonfuls of preserved greengages, mixed with two glasses of
sherry, and fill it with strawberry ice (No. 1388); turn it over upon
your dish, place a paper frill upon the knuckle, surround it with gelée
mousseuse (No. 1232) in broken pieces, to imitate mashed turnips, and a
few apples dressed as for pommes à la Trianon (No. 1280), to imitate
whole ones; make also a custard with the yolks of four eggs and half a
pint of milk (as directed for crème au maresquin, omitting the
isinglass), to which, when cold and thickish, add an ounce of very green
pistachios, blanched and coarsely chopped in imitation of capers, which
pour over the cake previous to garnishing.