Have the bone removed, tearing as little as possible. Fill the cavity with a dressing of a cupful of bread-crumbs worked up with butter, two tablespoonfuls of finely minced almonds, pepper, salt, parsley, and a little onion-juice. Sew or tie up the gash, that the stuffing may not escape. Have ready in your roaster a carrot cut into dice, a sliced tomato, a small onion, minced, a stalk of celery, and a little parsley. Lay the mutton upon them, pour over it two cupfuls of boiling water, cover closely and cook two hours, basting four times. Remove the cover, brown, after basting once with butter and sprinkling with pepper, salt, and flour.

Rub the gravy through the colander, thicken with browned flour and send to table in a boat.

Mashed or stewed young turnips are a good accompanying vegetable.