To Roast a Haunch of Mutton

Ingredients

• 1 haunch of mutton
• flour
• Espagnole sauce or plain mutton-gravy
• currant-jelly

Instructions

1. Ensure the haunch has been well kept and properly hung by the butcher.
2. Roast it carefully at a large, sound fire, keeping it at a considerable distance for at least a couple of hours to begin.
3. Soon after it is laid to the fire, flour it instead of frothing it.
4. Draw it nearer to the fire, but never so close as to burn or injure the fat.
5. Keep it constantly basted throughout the cooking.
6. When it is done—from three and a half to four hours, or less if not kept back at first—remove it from the fire.
7. Serve it with a good Espagnole sauce, or with plain mutton-gravy and currant-jelly.