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Mutton, Leg of, to Roast

Get a leg of about eight pounds, which has hung at least a week, weather allowing. During hot summer weather this joint gets quickly tainted. Rub it lightly with salt, and put it at once before a brisk sharp fire. Place it close to the fire for the first five minutes, then draw it farther back, and let it roast more slowly until done. Baste continually with a little good dripping until that from the joint begins to flow. When within twenty minutes of being done, dredge it with flour, and baste with butter or dripping; and when the froth rises serve on a hot dish. Make a gravy, pour off the fat, when, if the dripping-pan has been floured, any gravy will adhere to it. Add a little extract of meat to this, and a little boiling water, pepper, and salt. Pour the gravy round the meat, not over it. Time, fifteen minutes per pound, and fifteen minutes over. Probable cost, 1s. per pound. Sufficient for eight or nine persons.