Roast Shoulder of Mutton

Ingredients

• Shoulder of mutton
• a little salt

Instructions

1. Put the joint down to a bright, clear fire;
2. flour it well, and keep continually basting.
3. About 1/4 hour before serving, draw it near the fire, that the outside may acquire a nice brown colour, but not sufficiently near to blacken the fat.
4. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint.
5. Onion sauce, or stewed Spanish onions, are usually sent to table with this dish, and sometimes baked potatoes.