ROAST LEG OF MUTTON

Have the bone cut short, wipe it all over with cold water, dredge with flour, salt and pepper. Place in a hot oven for fifteen minutes, then add to the pan one cup of hot water, baste frequently, allowing ten minutes to a pound if liked rare, and fifteen minutes if liked well done. Garnish the end of the bone with a paper frill or a bunch of water cress or parsley.