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Roasted Haunch of Mutton

Select a haunch of mutton that has been hanging for about two weeks, remove all the skin that covers the fat, take out the shank bone, cover it with well buttered paper, and put it in a hot oven to roast. Baste frequently, and when it has been cooking for about two hours, take off the paper to allow the meat to brown; dust it over with salt, a little flour, and baste with butter. When quite done place it on a dish, put a paper frill on the shank bone, pour over one wineglassful of sherry wine mixed with some gravy, and serve with red currant jelly sauce.