Hang a leg of mutton in the cellar for two weeks, washing it all over with vinegar every other day. When you are ready to cook it, rub it well with lemon-juice, then with a raw cut onion, finally with salad oil. Put into your covered roaster with two cups of boiling water, and set in a hot oven for half an hour. Transfer to a cooler oven and cook steadily fifteen minutes to the pound. Half an hour before taking the meat up baste plentifully with a cupful of the gravy in which you have melted three 9 tablespoonfuIs of currant jelly. Use all the jelly and gravy. Fifteen minutes later, baste with butter, sprinkle well with pepper, salt, and flour, and brown it upon the upper grating of the oven. Before doing this, pour off the gravy into a bowl and set in cold water to make the fat rise. Skim this off, strain and return the gravy to the fire, thicken with browned flour; boil up, add a glassful of sherry and pour half of it over the meat, the rest into a boat. The meat will have a pleasing flavor of ven-ison. Of course this is a cold weather dish.