This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Leg or ham; especially a leg of mutton.
Roast leg of mutton.
Leg of mutton in Polish style; braised, cut in slices without severing them from the bone, and a stuffing put between each slice.
Leg of mutton roasted, and the cooking finished in burning brandyserved with the gravy and brandy.
Leg of mutton with strips of garlic inserted; roasted and served with Bretonne sauce.
Leg of lamb with spinach.
Leg of bear.