ROASTED.
A piece of mutton to roast must not be too fresh, it is much more tender when the meat is rather seasoned, but not tainted, or what is sometimes called "high." When on the spit, place it near the fire, baste immediately with a little melted butter, and then with the drippings. As soon as you notice that a kind of crust or coating has formed around the piece of meat, remove it a little from the fire by degrees; and continue basting till done. The quicker the crust is formed, though without burning the meat, the more juicy and tender it will be.
Roast mutton, like roast beef, is better served rather underdone, but should be a little more done than beef. When properly roasted, the meat, whatever piece it may be, either a loin or saddle, a leg, shoulder, or a breast, may be served with its gravy only; that is, with what is in the dripping-pan after having removed all the fat, also on a soubise or on a purée of sorrel. The above pieces may also be served in the following ways:
With Potatoes.—When dished, surround the meat with potatoes, either fried, mashed, or in croquettes.
With Quenelles.—Dish the meat, place half a dozen quenelles around it, and decorate it with skewers which you have run through a quenelle and then through a craw-fish and stuck in the meat.
With Carrots.—When dished, put all around the meat carrots au jus, or glazed and cut with a vegetable spoon.
With Spinach.—Spinach au jus when done is spread on the dish, the meat is put on it, and served warm. Do the same with a purée of cauliflowers.