Mutton, Roast Saddle of

Ingredients

• saddle of mutton
• salt

Directions

1. Let the saddle of mutton hang for 10 to 14 days if the weather permits.

2. Trim off the tail and flaps, and remove any inedible parts.

3. Have the skin taken off and skewered back on.

4. Place the joint near a bright, clear fire.

5. After one hour, remove the skin and dredge the meat with flour.

6. Baste the meat constantly to prevent burning the fat.

7. Sprinkle salt over the joint and make gravy in the dripping pan.

8. Serve with a tureen of made gravy and red-currant jelly.