Stuffed Shoulder of Mutton.
Get your butcher to take out the bone. (It will help out to-morrow’s soup.) Fill the hole from which it was taken with a good force-meat of crumbs, minced pork, sweet herbs, pepper, salt, and one raw egg. Sew up the edges of the skin to keep in the stuffing, and roast about fifteen minutes—not more—for each pound, basting often, at first with the boiling water you have poured upon it, at the last twice with butter. When done, brush with beaten egg; sift crumbs all over it; put into a stout stone-ware dish—or one of block-tin—surround with the potato-edging, and brown in a quick oven. Pour off the fat from the gravy, strain, thicken with browned flour, and serve in a boat.