Roast Lamb.
Lay in the dripping-pan. Dash boiling water over it, and cook fifteen minutes for each pound. Baste often with the gravy. Ten minutes before taking it up, dredge with flour, and baste with butter. Pour the fat from the top of the gravy; thicken with browned flour, and stir in a tablespoonful of currant jelly. Boil, and send up in a boat—salting and peppering to taste.