Modern cookery for private families

what we have denominated the _slow method_; that is to say, it should be kept at a considerable distance from the fire, and remain at it four hours instead of two: it may be drawn nearer for the last twenty or thirty minutes to give it colour. The gravy will flow from it in great abundance when it is cut, and the meat will be very superior to that roasted in the usual way. When this plan is not pursued, the mutton should still be kept quite a foot from the fire until it is heated through, and never brought sufficiently near to scorch or to harden any part. It should be _constantly basted_ with its own fat, for if this be neglected, all other precautions will fail to ensure a good roast; and after it is dished a little fine salt should be sprinkled lightly on it, and a spoonful or two of boiling water ladled over. This is the most palatable mode of serving it, but it may be frothed when it is preferred so, though we would rather recommend that the flour should be dredged on in the first instance, as it then prevents the juices of the meat from escaping, and forms a savoury coating to it; while the raw taste which it so often retains with mere frothing is to many eaters especially objectionable. Leg of mutton, 7 to 8 lbs.: slow method 4 hours, common method 1-3/4 to 2 hours. _Obs._—Many common cooks injure their roasts exceedingly by pouring abundance of hot water over them, “_to make gravy_” as they call it. This should never be done. The use of any portion may, perhaps, be rationally objected to; but when the joint is not carefully cooked it is sometimes very dry without it. A few spoonsful of Liebeg’s extract of meat will supply excellent gravy for this, or for any other dish of roasted meat. BRAISED LEG OF MUTTON. Take out the bone as far as the first joint by the directions of the following receipt; roll some large strips of bacon in a