Page:Mrs Beeton's Book of Household Management.djvu/688

608 Time.—About 15 minutes per lb. Average Cost, 10d. per lb. Sufficient for 12 or more persons according to size of joint. Seasonable from June to January.

When possible, mutton should be roasted before the fire, for this method of cooking imparts a more delicate and better flavour to the meat. Whatever the joint, it should be well basted with hot fat before setting the roasting-jack in motion; and for 10 or 15 minutes it must be placed quite close to a clear, bright fire, in order to quickly form a hard surface layer. (see "Notes on Roasting," p. 428). The meat revolves too quickly for it to become over-browned in a short space of time. During the first few minutes the joint should be almost constantly basted, and afterwards at short intervals. The time required for roasting depends principally upon the condition of the fire and the form or the size of the joint (see pp. 428).

Ingredients.—Saddle of mutton, salt and pepper, fat for basting, gravy, red-currant jelly.

Method.—Remove the skin, pare off any superfluous fat, and take away the fat and kidneys from the inside. Fold the flaps under, bind securely in shape, and cover the back with several folds of greased paper. Roast in front of a clear fire, basting frequently, or, if more convenient, bake in a moderately hot oven (see "Roast Mutton" and "Notes on Roasting," p. 428). Serve with good gravy and red-currant jelly.

Time.—About 15 minutes per lb. Average Cost, 1s. per lb. Sufficient for from 12 to 18 persons, according to weight. Seasonable at any time.

Ingredients.—A sheep's paunch and pluck, 1 lb. of finely-chopped beef suet, ½ a pint of oatmeal, 2 finely-chopped Spanish onions, 2 tablespoonfuls of salt, 1 teaspoonful of pepper, ½ a nutmeg finely-grated, 1½ pints of good stock or gravy, the juice of 1 lemon.

Method.—Soak the paunch for several hours in salt and water, then turn it inside out, and wash it thoroughly in several waters. Wash the pluck, cover the liver with cold water, boil it for 1½ hours, and