If the dredging has been well managed
while roasting, the gravy will be thick enough. If not, stir a teaspoonful
of browned flour smooth in cold water, and add. Should the gravy be too
light, color with a teaspoonful of caramel, and taste to see that the
seasoning is right.
_Mutton_ requires fifteen minutes to the pound, unless preferred rare, in
which case ten will be sufficient. If a tin kitchen is used, fifteen
minutes for beef, and twenty for mutton, will be needed.
STUFFED LEG OF MUTTON.
Have the butcher take out the first joint in a leg of mutton; or it can be
done at home by using a very sharp, narrow-bladed knife, and holding it
close to the bone. Rub in a tablespoonful of salt, and then fill with a
dressing made as follows: One pint of fine bread or cracker crumbs, in
which have been mixed dry one even tablespoonful of salt and one of summer
savory or thyme, and one teaspoonful of pepper. Chop one onion very fine,
and add to it, with one egg well beaten. Melt a piece of butter the size
of an egg in a cup of hot water, and pour on the crumbs. If not enough to
thoroughly moisten them, add a little more. Either fasten with a skewer,
or sew up, and roast as in previous directions. Skim all the fat from the
gravy, as the flavor of mutton-fat is never pleasant.
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