Roast Mutton
A saddle or leg of mutton should be prepared by carefully removing the outer skin, searing the cut surfaces. Mutton requires a longer time than beef to roast, and should be well cooked, additional time must be allowed, and it can thus be cooked to suit any taste. A roast should be placed upon a rack after it has been seared, and when half done it should be turned over on the rack that both sides may be roasted alike. After the roast has been removed from the pan, if the greater portion of the drippings is carefully poured off, a gravy can be made from the brown jelly or glaze adherring to the bottom of the pan. Currant or other acid jelly should be served with roast mutton.