Leg of Mutton on the Spit

Pick out a leg with a short handle bone, and very rounded at its thickest part, having a thin transparent skin and covered with white fat near the tail. Let it hang as long as possible to be tender. When it is required for use, pare nicely, remove the aitchbone, saw off the knuckle and make a handle two inches long; scrape the bone very white. Lay the leg on the spit thrusting the split in near the end bone, letting it come out at the loin bone, then cover over with sheets of well buttered paper. One hour and twenty minutes before serving, lay it in front of the fire, baste often, when nearly cooked salt over. Just when ready to serve withdraw the spit, dress and pour over some clear gravy (No. 404); trim the end bone with a paper frill (No. 10). Serve separately a sauce-boatful of clear gravy (No. 404).