Remove the caul, pink skin, and superfluous fat; cut the leg bone short, set into a hot oven for fifteen minutes, then reduce the heat, dredge with salt, pepper and flour, and baste with bacon or salt pork drippings and hot water. Cook about an hour and a half, longer if liked well done. Dress the bone with a paper frill and surround on the serving dish with buttered string beans. Franconia potatoes, white turnips, parboiled and then cooked and basted with the meat, are also served acceptably with mutton or lamb. Currant jelly, spice currants, bananas, baked or fried, or in fritters, are all appropriate with roast mutton. The loin being thinner - especially if the kidney and fat surrounding it be removed - may be roasted in less time.