Take a leg of lamb or, preferably, mutton, with the bone cut quite short (to avoid having to use an immense saucepan), put it on the board and rub well all over with salt, pepper and grated nutmeg. Then take a white kitchen cloth which you have previously washed yourself in salt water and put to dry (this is done to remove any possible smell due to “modern” methods employed by laundries). Put the gigot in this cloth, garnish it with
In the saucepan you have boiling water and two onions with one clove stuck in each, a few carrots, sea salt and peppercorns. Put in the gigot quickly, see that the fire is, at that precise moment, fierce enough to prevent a drop in the temperature of the water. Boil gently afterwards, allowing a little less than a quarter of an hour to the pound of meat. When it is cooked remove the cloth, drain the gigot carefully and serve it at once with, for instance, a purée Soubise or a hot macedoine of young spring vegetables.