Roast Leg of Mutton

Ingredients

• leg of mutton (castrato)
• broth
• salt

Instructions

1. Hang the leg of mutton several days; beat it with a wooden mallet, skin it, and remove the central bone cleanly.
2. Tie it compact; roast on the spit over a hot fire at first, reducing the heat at half-cooking.
3. Once it releases juice, baste with that juice and degreased broth only.
4. Salt near the end; it should be neither overcooked nor bloody. Serve with its juice in a sauceboat; wrap the bone end in fringed white paper.