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Mutton, Leg of, Boned and Stuffed

Having removed the bone from a leg of mutton (a small one of five or six pounds), fill the space from which it was taken with a forcemeat made according to the following instructions. Shred finely four ounces of suet and two of ham; mix these with six ounces of bread-crumbs, and flavour with a tea-spoonful of minced thyme, marjoram, and basil, the same of parsley, and a couple of shallots; add a little nutmeg, pepper, and salt. Moisten with a couple of eggs, well beaten first, and work the whole together into a firm smooth paste. Keep the forcemeat from falling out into the dripping-pan during the process of cooking by sewing up the opening, and roast before a brisk fire; give the mutton twenty minutes to the pound. Or if a more savoury dish be preferred, pound the solid parts of a couple of good red herrings to a paste. Season highly with pepper, and by detaching the skin from the thickest part of the joint, force the paste under and secure well. Those persons who have eaten a leg of mutton thus prepared pronounce it excellent. The mutton thus stuffed need not be boned. Trim off the fat from the joint before putting it to the fire. Baste with good dripping. For sauce, add to the gravy of the meat a small glassful of sherry, an anchovy pounded, and pepper and salt to taste; boil for a few minutes; thicken with butter rolled in flour, and serve in a tureen with half the juice of a lemon squeezed into it. Probable cost, 1s. per pound. Sufficient for six or seven persons.