_Mode_.--Let this joint hang as long as possible without becoming
tainted, and while hanging dust flour over it, which keeps off the
flies, and prevents the air from getting to it. If not well hung, the
joint, when it comes to table, will neither do credit to the butcher or
the cook, as it will not be tender. Wash the outside well, lest it
should have a bad flavour from keeping; then flour it and put it down to
a nice brisk fire, at some distance, so that it may gradually warm
through. Keep continually basting, and about 1/2 hour before it is
served, draw it nearer to the fire to get nicely brown. Sprinkle a
little fine salt over the meat, pour off the dripping, add a little
boiling water slightly salted, and strain this over the joint. Place a
paper ruche on the bone, and send red-currant jelly and gravy in a
tureen to table with it.
_Time_.--About 4 hours.
_Average cost_, 10d. per lb.
_Sufficient_ for 8 to 10 persons.
_Seasonable_.--In best season from September to March.
HOW TO BUY MEAT ECONOMICALLY.--If the housekeeper is not very
particular as to the precise joints to cook for dinner, there is
oftentimes an opportunity for her to save as much money in her
purchases of meat as will pay for the bread to eat with it. It
often occurs, for instance, that the butcher may have a
superfluity of certain joints, and these he would be glad to get
rid of at a reduction of sometimes as much as 1d. or 1-1/2d. per
lb., and thus, in a joint of 8 or 9 lbs., will be saved enough
to buy 2 quartern loaves. It frequently happens with many
butchers, that, in consequence of a demand for legs and loins of
mutton, they have only shoulders left, and these they will be
glad to sell at a reduction.
ROAST LEG OF MUTTON.
[Illustration: LEG OF MUTTON.]