No. 475 Haunch of Mutton à la Bohémienne.
Procure a small haunch of mutton of about twelve pounds in weight, beat it well with a rolling-pin, lay it in an earthen pan, and cover with a marinade as prepared for fillet of beef (No. 426), let it remain a week, roast it in paste in the same manner as for the haunch of venison (see No. 540); roast it three hours, take it out of the paste, glaze and salamander of a nice brown colour, put a frill of paper to the knuckle, and dress upon your dish with the following sauce round it: pass half a pint of the marinade it was pickled in through a sieve into a stewpan, add a quart of brown sauce (No. 1), let it boil till it becomes rather thick, skim well, add one tablespoonful of red currant jelly, pass through a tammie into a clean stewpan, then add twenty blanched mushrooms, twenty small pickled onions, and twenty French olives (stoned); let them warm in the sauce, which slightly flavour with a little scraped garlick sauce over.