_Mode_.--Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mutton, and serve very hot. [Illustration: LOIN OF MUTTON.] _Time_.--A loin of mutton weighing 6 lbs., 1-1/2 hour, or rather longer. _Average cost_, 8-1/2d. per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time. ROLLED LOIN OF MUTTON (Very Excellent).