Mutton should be roasted with a quick brisk fire. Every part should be trimmed off that cannot be eaten. Wash the meat well. The skin should be taken off and skewered on again before the meat is put on the spit; this will make it more juicy. Otherwise tie paper over the fat, having soaked the twine in water to prevent the string from burning. Put a little salt and water into the dripping-pan, to baste the meat at first, then use its own gravy for that purpose. A quarter of an hour before you think it will be done, take off the skin or paper, dredge the meat very lightly with flour, and baste it with butter. Skim the gravy and send it to table in a boat. A leg of mutton will require from two hours roasting to two hours and a half in proportion to its size. A chine or saddle, from two hours and a half, to three hours. A shoulder, from an hour and a half, to two hours. A loin, from an hour and three quarters, to two hours. A haunch (that is a leg with, part of the loin) cannot be well roasted in less than four hours. Always have some currant jelly on the table to eat with roast mutton. It should also be accompanied by mashed turnips. Slices cut from a cold leg of mutton that has been under-done, are very nice broiled or warmed on a gridiron, and sent to the breakfast table covered with currant jelly. Pickles are always eaten with mutton. In preparing a leg of mutton for roasting, you may make deep incisions in it, and stuff them with chopped oysters, or with a force-meat made in the usual manner; or with chestnuts parboiled and peeled. The gravy will be improved by stirring into it a glass of port wine. TO BOIL MUTTON. To prepare a leg of mutton for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and boil it gently for three hours, skimming it well. Then take it from the fire, and keeping the pot well covered, let it finish by remaining in the steam for ten or fifteen minutes. Serve it up with a sauce-boat of melted butter into which a tea-cup full of capers or nasturtians have been stirred. Have mashed turnips to eat with it. A few small onions boiled in the water with the mutton are thought by some to improve the flavour of the meat. It is much better when sufficient time is allowed to boil or simmer it slowly. A neck or a loin of mutton will require also about three hours slow boiling. These pieces should on no account be sent to table the least under-done. Serve up with them carrots and whole turnips. You may add a dish of suet dumplings to eat with the meat, made of finely chopped suet mixed with double its quantity of flour, and a little cold water. MUTTON CHOPS.