Take a short thick leg of prime mutton, that has been well kept, and
rub it well in all parts with pounded bay salt for half an hour, then
immerse it in cold water for a minute, and wipe it quite dry. Mix well
Table salt, 1 large tablespoonful
Black pepper, ground, 1 teaspoonful
Cayenne pepper, ½ oz.
One clove garlic, minced
Treacle, ½ lb.
Rub the joint freely with this until it has disappeared. Divide the
flesh down to the bone for three inches above the knuckle, and lay in
three shalots, and half a head of garlic minced very fine, and close
the skin neatly over it. Set aside on a dish until the next day, when
rub it again with what liquor may have arisen, and put it down to roast
before a brisk clear fire. Smear six ounces of sound fat bacon with a
spoonful of tar, stick it on the prongs of a long toasting fork, and
when the meat is about half cooked, hold the bacon over the fire until
it blazes, then transfer it over the meat, and baste it with the liquid
fire until the bacon has melted all away. The mutton when cooked will
have a peculiar appearance, and a flavour highly esteemed by many
persons. To be served hot with a spoonful or two of tomato, or any
other favourite sauce.