As beef requires a large sound fire, mutton must have a brisk and sharp one: if you wish to have mutton tender it should be hung as long as it will keep, and then good eight-tooth (
i. e.
,four years old) mutton, is as good eating as venison.
1040. The Leg, Haunch, and Saddle
The leg, haunch, and saddle, will be the better for being hung up in a cool airy place for four or five days, at least; in temperate weather, a week: in cold weather, ten days, A leg of eight pounds will take about two hours; let it be well basted.
1041. A Chine or Saddle
i. e.
the two loins, of ten or eleven pounds —two hours and a half. It is the business of the butcher to take off the skin and skewer it on again, to defend the meat from extreme heat, and preserve its succulence. If this is neglected, tie a sheet of paper over it; baste the strings you tie it on with directly, or they will burn. About a quarter of an hour before you think it will be done, take off the skin or paper, that it may get a pale brown colour, and then baste it, and flour it lightly to froth it.