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A Leg Of Mutton To Roast

Require your butcher to take off the shank and the skin; wrap the flank nicely around, and secure the skewers; cut a gash in the joint and turn up the bone close to the fillet; secure it with skewers; dredge well with flour and salt; put your meat to roast over a good fire and baste often. Serve with currant jelly.