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 almost as long as it will keep;[124-†] and then good eight-tooth, i. e. four years old mutton, is as good eating as venison, if it is accompanied by Nos. [329] and [346].
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.
If you think your mutton will not be tender enough to do honour to the spit, dress it as a “gigot de sept heures.” See [N.B.] to [No. 1] and [No. 493].
A Leg,—(No. 24.)
Of eight pounds, will take about two hours: let it be well basted, and frothed in the same manner as directed in [No. 19]. To hash mutton, [No. 484]. To broil it, [No. 487], &c.
A Chine or Saddle,—(No. 26.)
(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, then baste it and flour it lightly to froth it. We like [No. 346] for sauce.
N.B. Desire the butcher to cut off the flaps and the tail and chump end, and trim away every part that has not indisputable pretensions to be eaten. This will reduce a saddle of eleven pounds weight to about six or seven pounds.
A Shoulder,—(No. 27.)
Of seven pounds, an hour and a half. Put the spit in close to the shank-bone, and run it along the blade-bone.