1309—Gigot à la Soubise

Braise the leg of mutton as shown under No. 247, Ordinary Braisings. When it is two-thirds done, transfer it to another utensil; strain the braising-liquor over it, and add thereto three lbs. of sliced onions and two-third lb. of rice.

Gently complete the cooking of the joint, together with the onions and the rice. This done:—(1) put it on a baking-tray and glaze it in the oven; (2) quickly rub the onions and the rice through a fine sieve or tammy.

Set the leg of mutton on a long dish; put a frill on the bone, and serve, separately, the well-heated Soubise, finished with one oz. of butter.

N.B.—This Soubise may be prepared separately; but in this case it has much less flavour than when it is made from the onions and the rice which have cooked in the braising-liquor. I therefore urge the adoption of the recipe as it stands.