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MUTTON (cooked like Venison)

A fillet or neck of mutton, if prepared by being well hung (in cold weather, at least seven or eight days), and then steeped for a day or two in a mixture of vinegar and red wine, three or four bay-leaves, and the same of shredded shallots, will be found nearly equal to venison. Half an ounce of black pepper and allspice, pounded, should be well rubbed into the meat before steeping. When to be cooked, it should be washed in warm water, wiped dry, and enclosed in a paste of flour and water, which should be removed a quarter of an hour before serving. Dredge lightly with flour, sprinkle with salt, and baste until of a light brown colour. Send good gravy to table in a tureen, seasoned only with salt, and unmelted currant jelly, on a plate.