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Mutton, Roast Saddle of

INGREDIENTS. - Saddle of mutton; a little salt. AVERAGE COST, 10d. per lb.

To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps and trim away every part that has not indisputable pretensions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright, clear fire, and, when the joint has been cooking for an hour, remove the skin and dredge it SADDLE OF MUTTON. with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burnt, but kept constantly basted, both before and after the skin is removed. Sprinkle some salt over the joint; make a little gravy in the drippingpan; pour it over the meat, which send to table with a tureen of made gravy and redcurrant jelly. TIME.-A saddle of mutton weighing 10 the joint. Onion sauce, or stewed Spanish onions are usually sent to table with this dish, and sometimes baked potatoes.

TIME. A shoulder of mutton weighing 6 or 7 lbs., 1½ hour.

SEASONABLE at any time.

Note. Shoulder of mutton may be dressed in a variety of ways: boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping-pan.