Modern cookery for private families

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. TO ROAST A LOIN OF MUTTON. The flesh of the loin of mutton is superior to that of the leg, when roasted; but to the frugal housekeeper this consideration is usually overbalanced by the great weight of fat attached to it; this, however, when economy is more considered than appearance, may be pared off and melted down for various kitchen uses. When thus reduced in size, the mutton will be soon roasted. If it is to be dressed in the usual way, the butcher should be desired to take off the skin; and care should be taken to preserve the fat from being ever so lightly burned: it should be managed, indeed, in the same manner as the saddle, in every respect, and carved also in the same way, either in its entire length or in oblique slices. Without the fat, 1 to 1-1/2 hour; with 1-1/4 to 1-3/4 hour. TO DRESS A LOIN OF MUTTON LIKE VENISON. Skin and bone a loin of mutton, and lay it into a stewpan, or braising-pan, with a pint of water, a large