Take a leg of lamb or mutton, insert two cloves of garlic near the bone, and lard it with pieces of fillets of anchovy one inch long, about twelve in all. Bake it in the ordinary way, season it well, and baste often. When cooked remove it, keep it hot, and skim the fat off the gravy.
Prepare the following sauce to serve with it: Melt some butter in a pan, cook two small onions and two shallots, finely chopped, sprinkle a little flour, and cook one minute more; then add two fillets of anchovy, also finely chopped, with two or three gherkins, very little tomato purée and the gravy from the mutton. Mix well, cook a few minutes more, and serve. The sauce should be highly seasoned.