Roast Saddle of Mutton.
Lay in the dripping-pan, pour a large cup of boiling water over it, and roast twelve minutes to the pound, basting often. As it begins to brown, cover with white paper, lifting this when you baste the meat. Ten minutes before serving, take off the paper, dredge the mutton with flour; baste with butter, and brown. Skim the fat from the gravy; thicken with browned flour, season, and boil once, then serve in a boat. Pass currant jelly with the mutton.