This delicate joint is generally plain roasted (see Kitchen at Home); when of the first quality and properly kept it is by many compared to venison, although there is not the least resemblance, the fat of venison being so very delicate and palatable that nothing can equal it, but both are very estimable. I shall give but a few simple receipts in order to preserve the flavour of this delicate joint.
No. 472. Haunch of Mutton au jus de Groseilles.
Roast the haunch quite plain, put twenty tablespoonfuls of brown sauce (No. 1) in a stewpan, with ten of consommé (No. 134), one of tomata sauce (No. 37), and an ounce of glaze, boil it gently half an hour, then add four tablespoonfuls of red currant jelly, boil up, pour it on the dish, and the moment you serve lay the haunch upon it; should you dish the haunch too soon the fat would run from it and spoil the sauce; it should be carved in the same way as a haunch of venison, then you keep the gravy from running into the sauce, and can serve it separately.
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.
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.