648 | Leg of Mutton à la Portugaise.
—Take a medium-sized leg of mutton, cut off the shank-bone, trim well, and make an incision on the first joint. Season with two pinches of salt and half a pinch of pepper, rub half an ounce of butter over it, and roast for one hour in a pan, basting occasionally with the gravy, and turning it once in a while. Remove from the oven; dress on a hot dish, and serve with three stuffed tomatoes (No. 1023), and three timbales of cooked rice (No. 501), straining the gravy over.
Plain roast leg of mutton is prepared the same, only served without any other garnishing than its own gravy.