Pepper to taste and pour into a gravy boat.
While I give these directions, I may remark that few people of nice taste like made thickened gravy with roast beef. Many prefer, instead, the red essence which follows the carver’s knife and settles in the dish. The carver should give each person helped his or her choice in this matter.
I am thus explicit with regard to roasting beef because the process is substantially the same with all meats. Dash scalding water over the piece put down for cooking in this way: heat rather slowly at first, increasing the heat as you go on; baste faithfully; keep the oven open as little as may be and dredge, then baste, alternately, for twenty minutes, or so, before dishing the meat.
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.