SPLIT LEG of MUTTON and ONION SAUCE.
SPLIT the leg from the shank to the end, stick a skewer in to keep the nick open, baste it with red wine till it is half roasted, then take the wine out of the dripping-pan, and put to it one anchovy, set it over the fire till the anchovy is dissolved, rub the yolk of a hard egg in a little cold butter, mix it with the wine, and put it in your sauce-boat, put good onion sauce over the leg when it is roasted, and serve it up.