To Roast a Haunch or Mutton

Preparation info
    • Difficulty


    • Ready in

      3 hr 30

Appears in

By Eliza Acton

Published 1845

  • About


This joint should be well kept, and when the larder-accommodations of a house not are good, the butcher should be requested to hang it the proper time. Roast it carefully at a large sound fire, and let it remain at a considerable distance for at least a couple of hours; then draw it nearer, but never sufficiently so to burn or injure the fat. Keep it constantly basted;