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Shoulder of Mutton Stuffed

1 cup bread crumbs 2 tablespoons butter 1 tablespoon chopped parsley 1 egg Juice of one lemon 1 teaspoon salt 1 saltspoon pepper Shoulder of mutton Have the blade removed from the shoulder and fill the space with a stuffing made in the usual way. Sew up the opening and roast the shoulder, putting a little water in the pan and basting frequently. Allow from fifteen to eighteen minutes to the pound, and when done make a brown sauce in the pan.

The stuffing may be varied by the addition of chopped meat, celery, onion, oysters, mushrooms, etc.