ROAST LEG OF MUTTON
Time ten minutes per pound (rare); fifteen minutes per pound (moderately well done).
Cut the bone short, place in a hot oven for twenty minutes; then add one cupful of hot water; baste frequently. Allow ten minutes to the pound for cooking rare. When ready to serve conceal the bone with a frill of paper, or a few leaves of parsley.
ROAST LOIN OF MUTTON
Have the joints cracked entirely through, so there may be no trouble in carving. Remove the fat and kidney. Allow nine minutes to the pound; roast the same as the leg.
ROAST SADDLE OF MUTTON
The saddle is the back of the animal. If split it would be called the loin, and when cut gives the chops. It does not furnish very much meat for a roast, so requires to be a large cut. It is esteemed for its handsome appearance, as well as for its flavor. Remove the skin from the top, also the fat and kidneys from the under side. The suet on the top can be lightly cut in points, and a little raised to make decoration. Roll the flaps under, and tie into a well rounded shape. If a large saddle is used, the tail is left on. It should be cooked in a hot oven, basted frequently, and cooked rare, allowing nine minutes to the pound. In carving cut slices the length of the saddle, and parallel to the back bone; then slip the knife under, and separate them from the rib bones. After the top is carved, the saddle is turned, and the tenderloin, which lies on the under side, is cut in the same way.
Serve currant jelly with the saddle of mutton.
ROLLED LOIN (CROWN ROAST)
Have the butcher cut a full loin, split the bone between the chops, trim the rib bones as for French chops, and chop them off to a uniform length; then roll the loin backward into a circle, and tie securely. Have a thick slice of larding pork wrapped around each bone, so it will not burn while cooking. Baste frequently while roasting, and allow nine minutes to the pound. Serve with Saratoga or other fancy fried potatoes in the basket-like top formed by the bones. Place a frill of paper on each bone.