Besides being prepared as directed for roast mutton, a leg of mutton, roasted or baked, may be served in the following ways:

Boil white beans and drain them as directed, then put them on the fire with the drippings of the leg of mutton for ten minutes, stirring now and then, and serve them with it. They may also be kept in the dripping-pan for ten minutes, when boiled and drained, before the leg is done. Tf the leg of mutton is baked, set them on the fire for about ten minutes, with the gravy, stirring occasionally. Serve either on the same or on a separate dish.

With Currant Jelly

Roast or bake the leg of mutton, and serve it with currant jelly or with a puree.

Provenpale

With a sharp-pointed knife, make a small cut in the leg of mutton here and there, and large enough to stick into the cut a clove of garlic. Make as many cuts as you please, from six to twenty, according to taste, and in each cut stick a clove of garlic. When prepared thus, roast or bake, and serve it with either of the following sauces: piquante, poivrade, ravigote, remolade, Robert, shallot, Tartar, tomato, and in vinaigrette.

Decorated

A leg of mutton may be decorated the same as a fillet of beef.

Stewed

Take the large bone out, leaving the bone at the smaller end as a handle; cut off also the bone below the knuckle, and fix it with skewers; then put it in a stew-pan with a pinch of allspice, four onions, two cloves, two carrots cut in four pieces each, a small bunch of parsley, two bay-leaves, three sprigs of thyme, salt, pepper, two ounces of bacon cut in slices, a quarter of a pint of broth, and water enough just to cover it; set on a good fire, and after one hour of boiling add a liquor-glass of French brandy. Let simmer then for about five hours, in all about six hours; then dish it, strain the sauce on it, and serve.

We would advise those who have never tasted of a leg of mutton cooked as above, to try it.

It may be served also with white beans cooked in water and fried in butter, or on fried potatoes.

The Next Day

If you have a piece left for the next day, cut it in thin slices after dinner, place the slices on a dish, with parsley under, in the middle, and above, and keep in a cold place.

A while before dinner you put in a stewpan a piece of butter (the quantity to be according to the quantity of meat), and set it on a good fire; when melted, sprinkle in, gradually, a little flour, stirring with a wooden spoon; when of a proper thickness, and of a brownish color, add a glass of broth, salt, pepper, a few pickled cucumbers cut in slices, and two or three mushrooms; boil ten minutes; lay the slices of meat in, subdue the fire, simmer twenty minutes, and serve.

The Same, In Another Way

Chop fine the slices of leg of mutton, put a piece of butter in a stewpan, and set it on the fire; when melted, place the chopped meat in, keep stirring with a wooden spoon for about ten minutes; then add two or three tablespoonfuls of broth, salt, pepper, and a pinch of allspice; simmer fifteen minutes, and serve with fried eggs all around the dish.

Boiled

Set a saucepan on the fire with cold water enough to cover the leg of mutton, add salt; at the first boil put the leg of mutton in, wrapped up in a towel. Boil gently till done. For a middling-sized one, it takes about two hours. Remove the towel, dish the leg of mutton, spread a caper-sauce over it, and serve hoi The sauce may also be served in a boat or saucer.

Cold

What is left of it may be prepared like cold mutton in vinaigrette.