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Roast Leg of Mutton

I leg of mutton

Salt and pepper

Flour

Wipe the mutton with a damp cloth, remove the outside skin and excess of fat, sprinkle it with salt, pepper and flour, and place on a rack in a roasting-pan. Allow fifteen or twenty minutes to a pound for roasting. When the meat is done, remove it from the pan. Also remove all except one tablespoon of the fat. In this, brown two tablespoons flour, add one and one-half cups boiling water, and stir constantly until it thickens. Cook two minutes. Season to taste and strain. Serve as gravy.