Roast Leg of Mutton
Is served with brown sauce over it, not water, for it takes the juice away. Serve with red currant jelly.
Onion Sauce for Roast Shoulder of Mutton
Peel and slice two onions and stew till tender. Strain them, place half-an-ounce of butter in a sauce-pan, add one half-ounce of flour, pepper and salt, and one cup of milk. Stir over the fire till it boils; add the onions, and serve in a boat.