Roast Mutton.
Cook exactly as you would beef: but if you wish a made gravy, pour it first from the baking-pan into a bowl and set in cold water five minutes, or until the fat has risen to the top.
Skim off all of this that you can remove without disturbing the dregs. It is “mutton-tallow”—very good for chapped hands, but not for human stomachs. Return the gravy to the fire, thicken, add boiling water, if needed, and stir until smooth.
Always send currant, or grape jelly, around with mutton and lamb.