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Kebobbed Mutton

(England.) Bone, stuff a shoulder of mutton with breadcrumbs, onions, herbs, egg, and lemon peel, and a little butter; coat it with egg and crumbs, herbs, and chopped onion, and bake till brown, basting it with its own gravy of butter, and 1/2 cup of hot water. Add a tablespoonful of ketchup to the sauce, and serve with boiled onions or green peas.