Choose one about six pounds weight, peel four cloves of garlic, make an incision with the point of a knife in four different parts around the knuckle, and place the garlic in it, hang it up for a day or two, and then roast it for one hour and a half. At the same time you have procured a quart of small dry French haricots, which after well washing put into a saucepan with half a gallon of water, add about half an ounce of salt, the same of butter, set them on the side of the fire to simmer for about three hours or till tender, when pour the liquor off into a basin, and keep the haricots hot; peel and cut two large onions into thin slices, put some of the fist of the dripping-pan into a frying-pan, put in the onions, and fry a light brown, add them to the haricots with the fat and gravy the mutton has produced in roasting, season with salt and pepper, toss them a little, and serve very hot on a large dish, put the leg on it, with a frill of paper on the knuckle. In case the leg is very fat do not add all of it to the haricots. This if well carved is an excellent dish for eight or nine persons; it is a dish very much esteemed in France, and is considered cheap food from the nourishment afforded by the haricots, which can be purchased at sixpence per quart.

Shoulder and loin may be dressed in the same way.

320. Shoulder of Mutton is best if well hung; the spit should be run in at the flap and brought out at the knuckle; this should not be basted in roasting, but merely rubbed with a little butter; it is served occasionally with sauces, No.158. This is sometimes boiled with onion sauce; or, as it is called, smothered in onions. It is also good by having the bone extracted, and its place filled with veal stuffing, and then put it on a trivet, in a baking-dish, with sliced potatoes under, and baked more or less in proportion to its size; one of six pounds will take one hour and a half - or as follows:

Put a small shoulder of mutton in a deep saute-pan or baking-dish, season with a little pepper and salt, cover over with thin slices of fat bacon, then put in ten potatoes peeled and quartered, and the same quantity of apples, with half a pint of water, place in a moderate oven and bake for two hours, dress upon your dish, with the potatoes and apples round, skim all the fat from the gravy, which pour over and serve; it requires a little oil or butter over before baking.