As to roasting of mutton; the loin, the saddle of mutton (which is the two loins) and the chine (which is the two necks) must be done as the beef above. But all other sorts of mutton and lamb must be roasted with a quick clear fire, and without paper; baste it when you lay it down, and just before you take it up, drudge it with a little flour; but be sure not to use too much, for that takes away all the fine taste of the meat. Some minute to skin a loin of mutton, and roast it brown without paper; but that you may do just as you please, but be sure always to take the skin off a breast of mutton.