Legs of mutton or lamb ought never to appear on any but an ordinary luncheon menu. Although, strictly speaking, they should always be served after one of the ways described hereafter, all the garnishes given above may be applied to them.
Shoulders may be roasted whole; but they may also be boned, seasoned inside, rolled up, and firmly strung. They may be treated like the legs, and the same garnishes are suited to them.
[1305—GIGOT BOUILLI A L’ANGLAISE]
Trim the leg, shorten it in the region of the tibia bone, and plunge it into a stewpan of boiling water, salted in the proportion of one-third oz. of salt per quart of water.
For an ordinary leg, add: three medium-sized carrots, two onions, each stuck with a clove, a faggot, and two cloves of garlic.
Let the leg cook for a quarter of an hour for each two lbs. of its weight.
Dish with vegetables all round, and serve at the same time a butter sauce with capers.
N.B.—Leg of mutton [à l’anglaise] may be accompanied by [434] ]purées of turnips, celery, etc., and these vegetables should cook with the meat. A purée of potatoes or of haricot beans may be sent to the table with the meat; but, in this case, of course, the vegetables would be served separately.
[1306—BRAISED LEG OF MUTTON]
Suppress the pelvic bone, shorten the end bone and brown the leg in the oven.