hung as long
as it will keep, and then good eight-tooth (_i.e._,four years old)
mutton, is as good eating as venison.

1040. The Leg, Haunch, and Saddle

The leg, haunch, and saddle, will be the better for being hung up in a
cool airy place for four or five days, at least; in temperate weather,
a week: in cold weather, ten days, A leg of eight pounds will take
about two hours; let it be well basted.

1041. A Chine or Saddle.

_i.e._ the two loins, of ten or eleven pounds--two hours and a half.
It is the business of the butcher to take off the skin and skewer it
on again, to defend the meat from extreme heat, and preserve its
succulence. If this is neglected, tie a sheet of paper over it; baste
the strings you tie it on with directly, or they will burn. About a
quarter of an hour before you think it will be done, take off the skin
or paper, that it may get a pale brown colour, and then baste it, and
flour it lightly to froth it.

1042. A Shoulder.

A shoulder, of seven pounds, an hour and three-quarters, or even two
hours. If a spit is used, put it in close to the shank-bone, and run
it along the blade-bone.

1043. A Loin of Mutton.

A loin of mutton, from an hour and a half to an hour and
three-quarters. The most elegant way of carving this is to cut it
lengthwise, as you do a saddle. A neck, about the same time as a loin.
It must be carefully jointed to prevent any difficulty in carving.

1044. The Neck and Breast.

The neck and breast are, in small families, commonly roasted together.
The cook will then crack the bones across the middle before they are
put down to roast. If this is not done carefully, the joint is very
troublesome to carve. Time for a breast, an hour and a quarter. The
breast when eaten by itself is better stewed. It may be boned, rolled,
and then roasted. A belly of pork is excellent in this way, when
boned, stuffed, and roasted.

1045. A Haunch.

_i.e._, the leg and part of the loin of mutton. Send up two
sauce-boats with it; one of rich-drawn mutton gravy, made without
spice or herbs, and the other of sweet sauce. A haunch generally
weighs about fifteen pounds, and requires about three hours and a half
to roast it.

[THOUGHT IS THE MOST SWIFT OF ALL.]

1046. Mutton _(Venison fashion)_.

Take a neck of good four or five-year-old Southdown wether mutton, cut
l