The new century cookery book

Trim the joint, removing any superfluous fat &c. ; remove the bones, and lay the joint on the table, spread it out, and season with salt and pepper. Sprinkle some of the herbs, parsley, and onion over the meat, place a layer of chopped bacon on the seasoning and put the remainder of seasoning over the bacon. Roll up the meat, fasten it securely with string or with skewers, then put it on a bakingtin or flat braising-pan, containing about eight ounces of dripping or butter. Cover with greased paper and bake in a moderate oven for about one hour and a half. Baste frequently. Now remove the paper, brush over the joint with egg, and cover with bread-crumbs ; put it again in the oven (quick heat) for twenty to thirty minutes, according to the size of the joint. Keep it carefully basted during the whole process of cooking. When done draw out the string or skewers, place the joint on a hot dish, and. serve it with a nicely flavoured thin brown gravy. 1205. Gigot de Mouton braise à la Bretonne (. Braised Leg of Mutton with Haricot Beans). — 1 small leg of mutton, 2 oz. dripping, 1 oz. butter, 1 bouquet garni, 1 small onion, lpint haricot beans ( haricot de Soissons), ^ clove garlic, salt and pepper, 1^ gill stock, % pint demi-glace sauce (No. 237). Wash the haricot beans, and put them to soak in three pints of water till wanted. (Allow two to three hours for soaking if possible.) Cook them in slightly salted water till tender. Bone the leg of mutton, and tie up into its original shape with thin string. Insert the garlic in the centre of the leg. Only a very tiny piece of garlic should be used. Melt the dripping in a braising or stew pan, large enough to hold the meat. Add the onion, previously peeled and stuck with a clove, and the bunch of herbs (bouquet garni), place in the meat, allow it to acquire a nice brown colour over a fairly quick fire. Pour off the fat, add the stock, and season with salt and pepper ; cover the pan and place in the oven. It will take from two and a half to three hours to cook ; the meat must be well basted at least once every half-hour. When the haricots are tender drain off the liquor, add the butter, and season to taste, toss them over the fire for a few minutes, and moisten with a little demi-glace sauce. Add the remainder of sauce to the meat about twenty minutes before it has finished cooking. Dish up the leg of mutton. Skim the sauce and strain it over the meat. Surround with groups of haricot beans and serve the remainder in a vegetable dish, to be handed round with the meat.