Take a neck of good four or five-year-old Southdown wether mutton, cut long in the bones; let it hang in mild weather, at least a week. Two days before you dress it, take allspice and black pepper, ground and pounded fine, a quarter of an ounce each, rub them together and then rub your mutton well with this mixture twice a day. When you dress it, wash off the spice with warm water, and roast it in paste.