For plain roast leg of mutton proceed in the same manner as for roast beef. Whether the mutton shall be rare done or well done must depend upon the preferences of those it is cooked for, but in either case the method is the same and the natural gravy should flow from a well-done leg of mutton as well as one under-done, if not in suchlarge quantity. It is best to make it a rule to always put a little salt in the pan the meat is roasted in, and water enough to cover the bottom, and if a made gravy is wanted some Fcraps and trimmings beside. The reason is that the gravy that oozes from these scraps, and that will escape from the meat, too, to some extent, will be found at the end of the roasting sticking to the bottom of the pan, while the grease is above it is clear it will dissolve as soon as the grease is poured off and water reaches it instead, but if there is no salt it is slow to dissolve. A spoonful of thickening will be needed in it.

Let the leg of mutton have a good brown color on the outside, even if not done through. Turn it over by lifting the projecting bone, and do not pierce the meat with a fork. From 1 hour to 2 will be required to roast it, according to size.

Cost - per plate the same as roast beef.