No. 473 Haunch of Mutton à la Brétonne.
Plain roast the haunch, and proceed as for saddle of mutton à la Bretonne (No. 465).
No. 474 Haunch of Mutton à la Polonaise.
Roast a haunch, and when cold cut out all the meat from the middle, leaving the edges (or the mashed potatoes would not stand), mince the meat, shape the haunch with mashed potatoes, and proceed as for the saddle (No. 467). You can use a haunch left from a previous dinner, if not too much cut.