Thickly slice the onions, turnip and carrots. Melt the dripping in a saucepan and sweat the sliced vegetables in it with the lid on, over a gentle heat for 5–10 min. Almost cover with stock or water, add the bouquet garni and peppercorns. Place the prepared meat on top, put a piece of greased greaseproof paper on top of the pan and cover with a well-fitting lid. Cook gently for 3–3½ hr., basting occasionally with the stock and adding more stock if necessary. About ½ hr. before serving, chop the shallots very finely, melt the butter and fry the shallots lightly. Then add the flour and cook until a good brown colour. Keep the meat hot, strain the stock and make up to
Cooked tomatoes, mushrooms, diced turnips and carrots, peas, timbales of spinach or green pea purée are all suitable garnishes for this dish.
If preferred, the leg may be boned and the cavity filled with a forcemeat made as follows: equal quantities of ham and trimmings from the leg finely chopped, finely-chopped onion and