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Queen Mary's Sauce, for Roast Mutton

Put a well-hung joint of mutton down to a clear fire and baste liberally with the contents of the dripping-tin. When it is three parts roasted, drain off the fat, and put a good-sized dish under the meat. Place in this an anchovy, boned and pounded, a small onion, finely chopped, and a little pepper; pour over it a wine-glassful of port and a wine-glassful of boiling water, and let the droppings of the meat fall into the liquor. Baste the meat with this sauce, and when it is done enough, serve on a hot dish, and pour the gravy under it. Sufficient for a joint weighing six or seven pounds.