Now, put it in an oval utensil, garnished for braising; add just enough white stock to barely cover the joint, and cook gently, allowing forty minutes per lb. of meat.
Transfer the leg to a tray; strain the braising-liquor; clear it of all grease, and reduce it to half. Sprinkle the meat with a few tablespoonfuls of this reduced gravy, and set it to glaze in the oven.
Serve at the same time:—
(1) Either a purée of potatoes, of turnips, of haricot-beans, of cauliflower, etc., or
(2) The reduced braising-liquor.
[1307—GIGOT A LA BOULANGÈRE[!-- TN: grave invisible --]
The leg may either be boned, seasoned inside and strung; or the end-bone may simply be shortened and that of the pelvis removed.
In either case, put it in an earthenware dish, and brown it well in the oven, on both sides; then complete its cooking, all but a third.
This done, set round the joint four large, sliced onions, just tossed in butter, that they may acquire some colour, and eight large, peeled potatoes cut into roundels one half in. thick. Sprinkle this garnish with the grease of the joint, and then complete the cooking of the leg and its garnish.
Serve in the dish in which the joint has cooked.