Cut off all the flesh from the inside of the joint down to the blade-bone, and reserve it for a separate dish. It may be lightly browned with some turnips or carrots, or both, and made into a small harrico or stewed simply in its own gravy, or it will make in part, a pie or pudding. Bone the mutton, flatten it on a table, lay over the inside some thin and neatly-trimmed slices of striped bacon, and spread over them some good veal forcemeat (No. 1) to within an inch of the outer edge; roll the joint up tightly towards the knuckle (of which the bone may be left in or not, at pleasure), secure it well with tape or twine, and stew it gently in good gravy, from four hours to four and a half.
Obs.—In France it is usual to substitute sausage-meat for the barn and veal stuffing in this dish, but it does not appear to us to be well suited to it.