Boil two or three cloves of garlic in three different waters in order to remove the pungent flavor, and then mince them finely with half a dozen boned anchovies. Take a small leg of mutton, cut numerous slits across the skin and well rub the garlic and anchovy mixture into these slits. Cover the leg of mutton as thickly as possible with breadcrumbs and put it into a baking-pan with half a pint of clear stock. Let it bake from an hour and a half to two hours, according to size, basting it from time to time with the sauce.

The joint should be served on a dish surrounded with a border of mixed vegetables or macaroni.