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MUTTON, SHOULDER OF (a recipe by a Scotch lady)

Hang a shoulder of mutton until tender, and, when ready for cooking, put it before a bright clear fire for three-quarters of an hour, or, according to the weight of the shoulder, until half done. Remove the joint from the fire, and, as expeditiously as possible, score it on both sides. Put it again to the fire, first emptying the dripping-pan of the fat, and replacing it with the gravy that may have flowed while scoring, and enough of meat-gravy to make half a pint; add the same quantity of port wine, and a spoonful each of walnut and mushroom ketchup, with two fine anchovies boned and pulped, a pinch of cayenne pepper, and salt to taste. Allow the usual time for roasting, but baste copiously with the above sauce. Rub the dish, when made hot, on which the mutton is to be served with cut garlic or shallot, and pour the sauce from the pan over it.