The Epicure's Almanac or Diary of Good Living
September 5th : ROAST LEG OF MUTTON
Procure, if possible, four-years old meat, and let the leg hang for five or six days in a cool place, and defended from flies by a wire safe. Allow a quarter of an hour per pound, and roast by a brisk fire. One of the most savoury sauces you can use with roast mutton is made by putting two glasses of port wine, one of Reading sauce, and a tea-spoonful of garlic vinegar, into a small saucepan, and pouring the contents over the joint just before serving; this, as it mixes with the gravy of the meat, for mutton should never be over roasted, will tempt the weakest appetite.