A piece of mutton to roast must not be too fresh, it is much more tender
when the meat is rather seasoned, but not tainted, or what is sometimes
called "high." When on the spit, place it near the fire, baste
immediately with a little melted butter, and then with the drippings. As
soon as you notice that a kind of crust or coating has formed around the
piece of meat, remove it a little from the fire by degrees; and continue
basting till done. The quicker the crust is formed, though without
burning the meat, the more juicy and tender it will be.
Roast mutton, like roast beef, is better served rather underdone, but
should be a little more done than beef. When properly roasted, the meat,
whatever piece it may be, either a loin or saddle, a leg, shoulder, or
a breast, may be served with its gravy only; that is, with what is in
the dripping-pan after having removed all the fat, also on a _soubise_
or on a _puree_ of sorrel. The above pieces may also be served in the
following ways:
_With Potatoes._--When dished, surround the meat with potatoes, either
fried, mashed, or in _croquettes_.
_With Quenelles._--Dish the meat, place half a dozen _quenelles_ around
it, and decorate it with skewers which you have run through a _quenelle_
and then through a craw-fish and stuck in the meat.
_With Carrots._--When dished, put all around the meat carrots _au jus_,
or glazed and cut with a vegetable spoon.
_With Spinach._--Spinach _au jus_ when done is spread on the dish, the
meat is put on it, and served warm. Do the same with a _puree_ of
cauliflowers.