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Mutton, Haunch of, Roast

Unless this joint has been well hung it will be tough and insipid. A haunch of good Southdown mutton in fine, clear, frosty weather may be kept a month, but in damp weather it will require much attention on the part of the cook to keep it from getting tainted in half the time. The great point is to keep it dry, by dusting it first with flour, which should be rubbed off several times with a dry cloth, and again renewed. When to be cooked, skin the loin, wash, and wipe dry; then cover with white paper, or make a common paste of flour and water, and envelop the joint. Put it on the spit, or hang before a good, even, vigorous fire for the first half hour, basting it constantly with good meat-dripping. When within half an hour of being done, take off the paper, and brown slightly. Dredge the haunch with flour, and baste copiously with butter, but first pour the dripping from the pan; sprinkle a little salt over it, and send it to table finely frothed. Make a gravy with the dripping in the pan and a little boiling broth drawn from the trimmings, add salt and pepper, and put in a sauceboat. Serve currant jelly or currant-jelly sauce. Time, from ten to fifteen minutes per pound; well done, eighteen minutes. Probable cost, 1s. per pound. Sufficient for ten or more persons.