No. 472 Haunch of Mutton au jus de Groseilles.
Roast the haunch quite plain, put twenty tablespoonfuls of brown sauce (No. 1) in a stewpan, with ten of consommé (No. 134), one of tomata sauce (No. 37), and an ounce of glaze, boil it gently half an hour, then add four tablespoonfuls of red currant jelly, boil up, pour it on the dish, and the moment you serve lay the haunch upon it; should you dish the haunch too soon the fat would run from it and spoil the sauce; it should be carved in the same way as a haunch of venison, then you keep the gravy from running into the sauce, and can serve it separately.