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Mutton, Breast of, to Collar

Skin the breast, and free it entirely from bone and gristle. When flat on the board, cover it with beaten egg, and have ready a forcemeat composed of the following ingredients:--A large cupful of bread-crumbs, some chopped parsley, a blade of pounded mace, two cloves, the peel of half a lemon, chopped as small as possible, a couple of anchovies, and the yolks of three or four hard-boiled eggs. Mix and pound in a mortar, adding pepper and salt to taste. Cover the breast with the forcemeat, roll it firmly, tie with tape, and put it into a stewpan with boiling water, and simmer gently until tender, or bake, if preferred. To boil, two hours; to bake, twenty minutes to the pound. Probable cost, 7d. to 8d. per pound. Sufficient for four or five persons.