No. 478 Leg of Mutton à la Bretonne.
See saddle of mutton (No. 465).
No. 479 Leg of Mutton au Laver.
See saddle of mutton (No. 466).
No. 480 Leg of Mutton à la Provençale.
Procure a nice delicate leg of mutton, beat it well with a rolling-pin, make an incision at the knuckle in which push four cloves of garlick as deep into the fleshy part of the leg as you can, roast it quite plain, and serve a thin sauce à la Brétonne (No. 465) under it, into which you have put a small piece of scraped garlick.