ROAST OR STEWED FILLET OF MUTTON.
Cut some inches from either end of a large and well-kept leg of mutton, and leave the fillet shaped like one of veal. Remove the bone, and fill the cavity with forcemeat (No. 1, Chapter [VIII.]), which may be flavoured with a little minced eschalot, when its flavour is liked: more forcemeat may be added by detaching the skin sufficiently on the flap side to admit it. When thus prepared, the fillet may be roasted, and served with currant-jelly and brown gravy, or with only melted butter poured over it; or it may be stewed gently for nearly or quite four hours, in a pint of gravy or broth, after having been floured and browned all over in a couple of ounces of butter: it must then be turned every hour that it may be equally done. Two or three small onions, a faggot of herbs, a couple of carrots sliced, four or five cloves, and twenty whole peppercorns can be added to it at will.
Roasted 2 hours, or stewed 4 hours.
Obs.—At a large fire, half an hour less of time will roast the mutton sufficiently for English taste in general.