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Mutton, Neck of, Roasted

We have already recommended that the ribbones of this joint should be shortened, to give a nice appearance to cutlets, and we also, for economy's sake, and to give a nice squareness to the piece of meat, advise the purchaser to get it done, if possible, by the butcher. The meat of the neck from a well-fed sheep we think superior to that of the loin. Take off any excess of fat, and roast precisely according to directions given for roast loin (see MUTTON, LOIN OF, ROASTED), always remembering that the fire for cooking mutton should be clear and brisk, but not fierce. A little salt rubbed over the joint when it is ready to be put to the fire, a liberal basting, and some flour dredged over, to froth it nicely, are all that is wanted to satisfy a good appetite. Serve with plain gravy, baked tomatoes, or currant jelly. Time, a quarter of an hour to the pound. Probable cost, 10d. per pound. Sufficient, four pounds for four or five persons.