FILLET OF MUTTON

Cut a fillet, or round, from a leg of mutton; remove all the fat from the edges, and take out the bone; rub it all over with a very little pepper and salt; have ready a stuffing of finely minced onions, bread crumbs and butter, well seasoned and mixed; fill with this the place of the bone; make deep incisions or cuts all over the surface of the meat and fill them closely with the same stuffing; bind a piece of cloth around the meat to keep it in shape, and stew with just enough water to cover it; let it cook slowly and steadily from four to six hours, in proportion to its size and toughness, skimming frequently. When done, serve with its own gravy.

48 MEATS.