Proceed as directed for the saddle (No. 470).
No. 477. Leg of Mutton à la Bohémienne.
Proceed as directed for the haunch (No. 475), but of course it will not require so much time to roast (for which see Kitchen at Home).
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.