Home › The World's Kitchen › Ribs of Mutton, Currant Jelly

Ribs of Mutton, Currant Jelly

Procure a small rack of mutton of about three and a half pounds. Break the end bones and neatly trim the red skin from the top. Season with a teaspoon salt and half teaspoon white pepper. Lay it in the roasting tin, pour a tablespoon water into the tin, then set in the oven to roast for forty minutes, turning and basting it quite frequently meanwhile. Remove, dress the mutton on a large, hot dish, skim the fat from the gravy, pour the gravy over the rack and send to the table with currant jelly separately.