Trim off all unnecessary fat from a saddle of mutton, place it in a well-greased paper and tie it up. Put it either to roast or to cook in the oven, taking care to keep it well basted while cooking. To well cook the meat allow twenty minutes for each pound, if wanted underdone fifteen minutes will be sufficient. Within half an hour of the meat being cooked, remove the paper, and then put the meat again to the fire to get a nice golden colour; then dish up and serve with good clear gravy. Red currant jelly or Laver can also be served if liked. The meat must be served very hot.