forcemeat, No. 417, 2 shalots finely minced.
_Mode_.--Make a forcemeat by recipe No. 417, to which add 2
finely-minced shalots. Bone the leg of mutton, without spoiling the
skin, and cut off a great deal of the fat. Fill the hole up whence the
bone was taken, with the forcemeat, and sew it up underneath, to prevent
its falling out. Bind and tie it up compactly, and roast it before a
nice clear fire for about 2-1/2 hours or rather longer; remove the tape
and send it to table with a good gravy. It may be glazed or not, as
preferred.
_Time_.--2-1/2 hours, or rather longer. _Average cost_, 4s. 8d.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ at any time.
BRAISED FILLET OF MUTTON, with French Beans.