Roast Leg of Mutton

Ingredients

• Leg of mutton
• a little salt

Instructions

1. As mutton, when freshly killed, is never tender, hang it almost as long as it will keep;
2. flour it, and put it in a cool airy place for a few days, if the weather will permit.
3. Wash off the flour, wipe it very dry, and cut off the shank-bone;
4. put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking.
5. About 20 minutes before serving, draw it near the fire to get nicely brown;
6. sprinkle over it a little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve.