Well grease with dripping (but this is not absolutely necessary). Put the joint in a bag. Do not season the joint before cooking. Put the joint on a grid in a moderate oven (300 Fahr.).

Saddle of Mutton. No. 2. (See also p. 222.) Showing the second cut, right down the centre of joint. Having made this cut, the carver proceeds to slice the joint to left or right, taking care that the slices are of moderate thickness - say one-quarter of an inch.

For a three-pound joint allow forty-five minutes; seven pound, one hour and twenty minutes; fourteen pound, two hours and fifteen minutes; twenty pound, three hours.

Veal, Mutton or Pork can be cooked in the same way as beef. If a thick gravy is required roll the joint in flour before placing it in the paper bag. Allow the same time as for beef.