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Oysters with Leg of Mutton

Make half a dozen deep incisions in the thick part of a well-kept leg of mutton, and fill them with a forcemeat made as follows. Boil a dozen fresh oysters in their own liquor for two minutes, beard them, and mince them finely with a shallot, a table-spoonful of scalded and chopped parsley-leaves, and the yolks of two hard-boiled eggs. Tie the mutton in a cloth, put it into boiling water, let it boil, then draw it to the side of the fire, and simmer very gently until it is done enough. Serve with oyster sauce. Time to simmer, two and a half to three hours, according to size. Sufficient for eight or ten persons. Probable cost of oysters, 1s. 6d. to 3s. per dozen. P