ROASTING
will take doing must be proportioned to its weight. If
a piece of ten pounds it will take an hour and a half at
a good fire. Twenty pounds weight, if a thick piece,
will take three hours, but if thin half an hour less; and
so on in proportion to the weight. When done, take it
up, and put it into your dish Serve it with potatoes,
horse-radish, and pickles for sauce, and garnish the rim of
the dish with horse-radish scraped very fine.
Mutton and Lamb.
MUTTON and Lamb must be roasted with a
quick clear fire. Baste it as soon as you lay it down,
sprinkle on a little salt, and, when near done, dredge it
with flour. A leg of mutton of six pounds will take an
hour and a quarter, and one of twelve, two hours; a
breast half an hour at a quick fire; a neck an hour, and
a shoulder much about the same time as a leg. In dres-
sing the loin, the chine (which is the two loins,) and the
saddle (which is the two necks and part of the shoulder
cut together) must raise the skin, and skewer it on,
and when near done, take off the skin, and baste it to
froth it up.
The proper Sauces to Mutton and Lamb are,
potatoes, pickles, celery raw or stewed, brocoli, French
beans, and cauliflower. To a shoulder of mutton may
be added onion sauce, which make thus: boil eight or
ten large onions, changing the water two or three times
while boiling. When enough, chop them on a board,
to keep them from growing of a bad colour; put them
into a saucepan with a quarter of a pound of butter,
and two spoonsful of thick cream; boil it a little, and
then pour it into a large boat or bason, and serve it up
with the meat.
Haunch of Mutton dressed like Venison.
TAKE a hind-quarter of fine mutton, and cut the
leg like a haunch. Lay it in a pan with the back down-
wards, pour in a bottle of red wine, and let the meat
soak in it twenty-four hours. Before you spit it, let it
be covered with clean paper and paste as you do venison,
in order to preserve the fat. Roast it before a quick fire,
and