During the last ½ hour take off some fat, stir in 2 tablespoonfuls of flour and add 1 cup of water, gradually, also the cream and a few drops of lemon juice; now leave it in the oven a little longer. If the gravy has boiled down too much in the last ½ hour, add some more water. The gravy must be smooth and strained before serving with the roast. This is a very good dish. No. 3—LEG OF MUTTON WITH RED WINE. Quantity for 6–8 Persons. 6 lbs. of leg of mutton ⅛ lb. of bacon 10 sardines 1 qt. of thin vinegar 2 small onions 3 cloves 10 pepper-corns ⅛ lb. of butter Salt 1½ tbsps. of flour ½ pt. of red wine ½ pt. of water 1 bay-leaf Preparation: The leg of mutton is cleared from all membrane and fat, pounded and larded. The sardines are drained and cut lengthwise into halves and the leg of mutton larded with them. The thus prepared leg of mutton is covered with 1 qt. of vinegar, onion slices, cloves, pepper-corns and bay-leaf and left in the vinegar for 24 hours, turning it over once in a while. After this time the leg of mutton is fried with the butter and after ½ hour the flour is stirred in, add salt and pepper, the ½ pint of water and gradually the red wine. The roast is cooked slowly for 2 or 2½ hours and turned and basted several times until well done. The gravy is strained and served with the roast. Remarks: If you do not like the taste of sardines, lard with bacon only. No. 4—ROASTED LEG OF MUTTON WITH CHAMPIGNONS. Quantity for 6–8 Persons. 6 lbs. leg of mutton ⅛ lb. of butter 2 tbsps. of flour 2 wine glasses of Madeira ½ pt. champignons 8 pepper-corns Juice of one lemon 2 cloves ½ bay-leaf Water or bouillon Salt Preparation: The leg of mutton is freed from all fat and membrane, salted and fried in the ⅛ lb. of butter to a nice brown on both sides, and placed on a platter. Brown the flour in the same butter, add ⅛ onion and water or bouillon, salt and spices. Put the meat back into this gravy, it must be half way covered with it, cover it up and roast in oven 2½ hours. Then take meat out again, strain the gravy, take off all fat, pour the gravy back into the roaster, add Madeira and lemon juice, place the meat into it, cover, and cook it ½ hour longer. Finally cut up the champignons and put them into the gravy. Leg of mutton and gravy may be served on the same platter or separately. The gravy must be smooth, not thick. No. 5—STUFFED ROASTED LEG OF MUTTON. Quantity for 6–8 Persons. The preparation and contents are the same as No. 4. The bone is taken out, the cavity is filled with a stuffing as described in No. 11, of the previous chapter, Stuffed Veal Breast, and is cooked just the same as No. 4, of this chapter. You may omit the champignons. No. 6—MUTTON STEW. Quantity for 8 Persons. 5 lbs. of leg of mutton ½ tbsp. of caraway seeds Salt 1 large onion sliced ½ carrot ¼ parsley root Water A thin white cloth