Quarter of Mutton with Gastronome Potatoes

Suppress and trim the end bone of the leg by sawing it off two inches from the shank bone; cut the meat away evenly two inches deep, and scrape the bone free from meat. Bone the spine as far as the beginning of the ribs and saw it through its whole length; roll the flap over and tie it down; put the quarter on the spit, passing the bar alongside the handle, letting it come out at the loin bone, and follow along the minion fillet; maintain the meat in position with skewers, equalize the weight well, so that the spit turns evenly and fasten the handles firmly. Cover the quarter over with a buttered paper, and one hour and a quarter before serving, put the spit in front of the fire; fifteen minutes before dinner, unwrap and let it brown nicely; withdraw it from the spit, glaze, dress and garnish around with gastronome potatoes (No. 2789), and trim the end bone with a fluted paper frill (No. 10); pour over a rather thin half-glaze sauce (No. 413), and serve.