Either fasten with a skewer, or sew up, and roast as in previous directions.

Skim all the fat from the gravy, as the flavor of mutton-fat is never pleasant.

A tablespoonful of currant jelly may be put into the gravy-tureen, and the gravy strained upon it.

The meat must be basted, and dredged with flour, as carefully as beef.

Both the shoulder and saddle are roasted in the same way, but without stuffing; and the leg may be also, though used to more advantage with one.
Lamb requires less time; a leg weighing six pounds needing but one hour, or an hour and a quarter if roasted before an open fire.
ROAST VEAL.
Veal is so dry a meat, that a moist dressing is almost essential.