_Mode_.--To insure this joint being tender, let it hang for ten days or
a fortnight, if the weather permits. Cut off the tail and flaps and trim
away every part that has not indisputable pretensions to be eaten, and
have the skin taken off and skewered on again. Put it down to a bright,
clear fire, and, when the joint has been cooking for an hour, remove the
skin and dredge it with flour. It should not be placed too near the
fire, as the fat should not be in the slightest degree burnt. Keep
constantly basting, both before and after the skin is removed; sprinkle
some salt over the joint. Make a little gravy in the dripping-pan; pour
it over the meat, which send to table with a tureen of made gravy and
red-currant jelly.
_Time_.--A saddle of mutton weighing 10 lbs., 2-1/2 hours; 14 lbs.,
3-1/4 hours. When liked underdone, allow rather less time.
_Average cost_, 10d. per lb.
_Sufficient_.--A moderate-sized saddle of 10 lbs. for 7 or 8 persons.
_Seasonable_ all the year; not so good when lamb is in full season.
ROAST SHOULDER OF MUTTON.