Make a sponge-cake (No. 1369) of thirty-six eggs, which bake in a very
long mould; when cold cut it into the form of a haunch of lamb (or it
may be baked in two separate pieces and afterwards joined together with
the iceing), empty the interior, which again put into the cake to keep
it in shape, mask it over with an iceing of a light gold colour, made by
adding a little melted chocolate and cochineal; when dry and ready to
serve moisten with some brandy and preserved strawberries, and fill with
strawberry or vanilla ice (Nos. 1381, 1388), place a frill upon the
knuckle-bone, which you have previously formed of pâte d’office, glaze
it over with apricot marmalade and currant jelly mixed, pour a little
melted currant jelly mixed with wine, in imitation of gravy, round and
serve.