Rub the skin of a leg of mutton with salt (from the skin there is no gravy to draw out); flour it lightly; set it in a dripping-pan without water, and put it in a hot oven; an hour and a half will cook a medium-sized leg, unless liked well done, when it will take a quarter of an hour more.

When done take it from the pan, set it on a hot dish, and put it to keep hot. Pour the dripping off very carefully from the corner of the pan, changing the corner when the dark sediment begins to run, as you wish to save that, yet get rid of all grease; set the pan on the stove and pour into it a small cup of water, with a saltspoonful of salt; rub off all the gravy and dark substance from the pan; let it boil till all is dissolved, then pour through a strainer into sauce-tureen and serve.