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Brochette of Mutton, Devilled

Pick all meat off leg of mutton left over from yesterday and cut it in square pieces three-quarters of an inch wide and one-quarter inch thick. Cut as many pieces of bacon as mutton, of the same size but thinner, and arrange on six skewers alternately. Place on a plate a devilled butter repeatedly roll brochette in it, then lightly turn in bread crumbs. Arrange on broiler, broil for five minutes on each side, remove, dress on a hot dish and serve.