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Baked Breast of Mutton

Sew up a breast of mutton in a very thin cloth, put it into a stewpan, pour over sufficient water to nearly cover it, and let it stew very slowly, allowing ten minutes to each pound, counting from the time the water begins to simmer. Remove it from the saucepan, take off the cloth, put it in a baking-dish, rub it over with warm dripping or butter, sprinkle on some flour, and bake for half an hour, basting often with its own broth. Five minutes before removing it from the oven, strew fine dry breadcrumbs thickly over it, add small pieces of butter here and there, and let it brown. Put it on a hot dish, garnish with slices of beet root, and serve.