Select a fine, tender leg of Mutton. Wipe thoroughly with a damp towel and dredge with salt and pepper, thoroughly rubbing, so that the meat may be penetrated by the seasoning. Place the Mutton in a baking pan, set in a quick oven and bake, basting every ten minutes or so, allowing twelve minutes to every pound. The Mutton must never be overdone but underdone. The Creoles always serve it rare. It will require no larding, for the meat is rich and soon makes sufficient juice to allow frequent basting. To ascertain if done, press with the fingers or stick with a fork; the juice will spurt out, and it is then ready to serve. Decorate the bone with a quilling of white paper and serve in its own sauce. The dish on which Mutton is placed must always be very hot, as also the plates on which it is to be served.
Avoid thickening the gravy with flour. No practice is more reprehensible. If well cooked, the juice will almost spurt from the Leg before it is carved. A very nice way to serve it, and one generally used by the Creoles, is to put a circle of nicely boiled and browned Turnips around the dish, and serve with the gravy of the Mutton.