Remarks: Just as veal should be white, so mutton should be dark red and fatty. It should be hung for at least 2 days. Soak it in whey or sprinkle it with vinegar the day before it is to be used. Roast it on a spit or in a dripping pan, on birch sticks, and set it directly in the hot oven to brown quickly and seal the juices. Do not cook it for more than an hour; it is ready when the meat begins to emit steam.
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