• 4–5 lb. (2–2 ½ k.) fillet end of leg of mutton
• 2 cauliflowers
• 2 large packets frozen chopped spinach
• 2 or 3 carrots
• 2 onions
• 3 bay leaves
• 1 level tablespoon cornflour
• a stick of celery
• a little thyme, marjoram and parsley
• 8 oz. (240 g.) butter
• ½ pint (3 dl.) red wine
• 2 oz. (60 g.) flour

Put the mutton in 3–4 pints (1½-2 dl.) of boiling water, with the carrots, onions, celery, and herbs. Allow to boil quite rapidly for 5 minutes, and then simmer very slowly for 2½ hours.

Meanwhile, break 2 cauliflowers into flowerets, boil till just tender and sauté very lightly, without browning, in half the butter. Melt the spinach without water but with a little salt and add 2 oz. of butter as the spinach softens. Mix a level tablespoon of cornflour in a little water and pour this into the spinach when it begins to boil; stir hard and cook for 3 or 4 minutes. You should have a fairly thick purée.

Arrange the spinach in a border on a flat dish. Place the well-drained mutton in the middle and the sprigs of cauliflower on top of the spinach. Carve with a very sharp knife and serve with plain boiled potatoes, and a sauce made as follows.

Ten minutes before the mutton should be ready, pour off a pint (6 dl.) of stock. Skim off as much grease as possible. Make a roux with 2 oz. butter and 2 oz. flour. Stir in the stock and add the wine. Simmer for 5 minutes. Strain and check seasoning.