Pound well a tender 3 lb piece of mutton or a small hind quarter weighing about 4½ lbs. Soak and wash the meat and lard it with shallots or, for those who like it, garlic. Salt it and place on a sauté pan. Pour on about 2–3 spoons water and brown the meat slowly in the oven, basting often with its own juice. Degrease the sauce and serve with one of the following: thick buckwheat kasha, boiled from 1 lb groats; potato purée; onion sauce or onion purée; haricot beans (boil the beans in salted water until half-cooked, spoon the beans around the mutton, and finish roasting together); or some kind of salad.