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A Loin or Neck of Mutton To Roast Mutton

391. Mutton, except the haunch, is not of sufficient size to require quite so large a fire as beef; still it cannot be roasted without a brisk and full fire. It should be papered wherever there is fat to be saved for eating, as in the inside and outside of the haunch or the loin; but necks and shoulders are none the better for this care. For ordinary purposes the gravy made as in par. 75, is sufficient, but for haunches, and sometimes for legs and saddles, a wine gravy is made (which see) and served with currant jelly; with shoulders some prefer onion sauce. Mutton is not improved by basting with water and salt, but should be well basted in its own fat; and towards the last plentifully dredged with flour. The time required is, on the average, as for beef-viz., one quarter of an hour per pound; but, whatever the weight, the time for long and thin joints, like necks and loins, will be nearly the same. Legs or saddles of ten pounds will take two and a half hours. The shoulder, being more flat, will take a quarter of an hour less than the usual allowance-say, for nine pounds, two hours. The loin and neck, also, will require rather less than that calculation.