heet of paper over it (baste
the strings you tie it on with directly, or they will burn): about a
quarter of an hour before you think it will be done, take off the skin
or paper, that it may get a pale brown colour, then baste it and flour
it lightly to froth it. We like No. 346 for sauce.

N.B. Desire the butcher to cut off the flaps and the tail and chump end,
and trim away every part that has not indisputable pretensions to be
eaten. This will reduce a saddle of eleven pounds weight to about six or
seven pounds.

_A Shoulder_,--(No. 27.)

Of seven pounds, an hour and a half. Put the spit in close to the
shank-bone, and run it along the blade-bone.

N.B. The blade-bone is a favourite luncheon or supper relish, scored,
peppered and salted, and broiled, or done in a Dutch oven.

_A Loin_,[125-*]--(No. 28.)

Of mutton, from an hour and a half to an hour and three quarters. The
most elegant way of carving this, is to cut it lengthwise, as you do a
saddle: read No. 26.

N.B. Spit it on a skewer or lark spit, and tie that on the common spit,
and do not spoil the meat by running the spit through the prime part of
it.

_A Neck_,--(No. 29.)

About the same time as a loin. It must be carefully jointed, or it is
very difficult to carve. The neck and breast are, in small families,
commonly roasted together; the cook will then crack the bones across the
middle before they are put down to roast: if this is not done carefully,
they are very troublesome to carve. Tell the cook, when she takes it
from the spit, to separate them before she sends them to table.

_Obs._--If there is more fat than you think will be eaten with the lean,
cut it off, and it will make an excellent suet pudding (No. 551, or No.
554).

N.B. The best way to spit this is to run iron skewers across it, and put
the spit between them.

_A Breast_,--(No. 30.)

An hour and a quarter.

To grill a breast of mutton, see _Obs._ to No. 38.

_A Haunch_,--(No. 31.)

(_i. e._ the leg and part of the loin) of mutton: send up two
sauce-boats with it; one of rich mutton gravy, made without spice or
herbs (No. 347), and the other of sweet sauce (No. 346). It generally
weighs about 15 pounds, and requires about three hours and a half to
roast it.

_Mutton, venison fashion._--(No. 32.)

Take a neck of good four or five years old Southdown wether mutton, cut
long in the bones; let it hang (in temperate weather) at least a week:
two days before y