Mode.—To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps and trim away every part that has not indisputable pretensions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright, clear fire, and, when the joint has been cooking for an hour, remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burnt. Keep constantly basting, both before and after the skin is removed; sprinkle some salt over the joint. Make a little gravy in the dripping-pan; pour it over the meat, which send to table with a tureen of made gravy and red-currant jelly.
Time.—A saddle of mutton weighing 10 lbs., 2-1/2 hours; 14 lbs., 3-1/4 hours. When liked underdone, allow rather less time.
Average cost, 10d. per lb.
Sufficient.—A moderate-sized saddle of 10 lbs. for 7 or 8 persons.
Seasonable all the year; not so good when lamb is in full season.
ROAST SHOULDER OF MUTTON.
739. INGREDIENTS.—Shoulder of mutton; a little salt.
Mode.—Put the joint down to a bright, clear fire; flour it well, and keep continually basting. About 1/4 hour before serving, draw it near the fire, that the outside may acquire a nice brown colour, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint. Onion sauce, or stewed Spanish onions, are usually sent to table with this dish, and sometimes baked potatoes.
Time.—A shoulder of mutton weighing 6 or 7 lbs., 1-1/2 hour.
Average cost, 8d. per lb.