Roasted Loin Of Mutton Recipe

Instructions

1. Follow the directions given for roast leg in every particular, but trim off all unnecessary fat, which may be used for a common suet crust.
2. If the fat be not turned to account there is no more expensive joint than a loin of mutton.
3. Cover the fat with paper until within a quarter of an hour of its being done, then remove, baste, and flour slightly, to get it frothed.
4. Time, a quarter of an hour to the pound.
5. Sufficient, six pounds for five or more persons.