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Mutton, Roast Haunch of

INGREDIENTS. -Haunch of mutton, a little salt, flour. AVERAGE COST, 10d. per lb.

Let this joint hang as long as possible without becoming tainted, and while hanging dust flour over it, which keeps off the flies and prevents the air from getting to it. If not well hung, the joint when it comes to table will do credit neither to the butcher nor the cook, as it will not be tender. Wash the outside well, lest it should have a bad flavour from keeping; then flour it and put it down to a nice brisk fire, at some distance so that it may gradually warm through. Keep continually HAUNCH OF MUTTON. basting, and about 1/21 hour before it is served draw it nearer to the fire to get nicely brown. Sprinkle a little fine salt over the meat, pour off the dripping, add a little boiling water slightly salted, and strain this over the joint. Place a paper ruche on the bone, and send red-currant jelly and gravy in a tureen to table with it.

TIME. About 4 hours.

SEASONABLE. In best season from September to March.