1 cup bread crumbs

2 tablespoons butter

1 tablespoon chopped parsley 1 egg

Juice of one lemon 1 teaspoon salt 1 saltspoon pepper Shoulder of mutton

Have the blade removed from the shoulder and fill the space with a stuffing made in the usual way. Sew up the opening and roast the shoulder, putting a little water in the pan and basting frequently. Allow from fifteen to eighteen minutes to the pound, and when done make a brown sauce in the pan.

The stuffing may be varied by the addition of chopped meat, celery, onion, oysters, mushrooms, etc.

Haricot Of Mutton

2 tablespoons chopped onion 2 tablespoons butter or drippings Salt and pepper

2 cups water

1 1/2 pounds mutton or lamb

Cooked lima beans

Select lean meat and cut it into two-inch pieces. Fry the onions in the butter; add the meat; season and brown; cover with water; cook until tender and serve in a border of lima beans, well cooked and seasoned with salt, pepper, butter and chopped parsley.