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Baked Leg of Mutton

Wipe the mutton with a damp cloth, sprinkle it with salt, pepper and flour, and place on a meatrack in a roasting-pan; roast in a hot oven, allowing fifteen minutes to a pound. Baste every fifteen minutes, dredging with a slight sprinkle of flour, salt and pepper at each basting. When done place on a platter. Place the dripping-pan upon the top of the stove, and drain off all but one tablespoon of the fat. Add a little flour and stir until a nice brown, after which add boiling water, stirring constantly, until the gravy is of the desired consistency. Strain and send to table in a sauceboat. Serve with currant or other tart jelly.