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Mutton, Roast Shoulder of

INGREDIENTS. Shoulder of mutton; a little salt. AVERAGE COST, Id. per lb.

Put the joint down to a bright, clear fire; flour it well and keep continually basting.

About hour before serving, draw it near the fire, that the outside may acquire a SHOULDER OF MUTTON. nice brown colour, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling SEASONABLE all the year, but more suit- water slightly salted, and strain this over TIME.-About 3 hours. able in winter.