TAKE a hind-quarter of fat mutton, and cut the leg like a haunch; lay it in a pan with the backside of it down, pour a bottle of red wine over it; and let it lie twenty-four hours, then spit it and baste it with the same liquor and butter all the time it is roasting at a good quick fire, and an hour will do it. Have a little good gravy in a cup, and sweet sauce in another. A good fat neck of mutton eats finely done thus.