Three or four pounds of the top-side of the round of beef should be rolled into a compact little round by the butcher; after washing and drying it, proceed to insert little pieces of bacon all over it at intervals in the following manner: - Cut some fat bacon into strips measuring about a quarter of an inch in width and four inches in length; pierce a hole in the lean portion of the beef with a sharply-pointed wooden skewer and fill this hole with a strip of bacon; make another hole two or three inches away and fill this in the same way and so on until about eight strips of bacon have been used. Season the meat with salt and pepper and roast it in a well-heated oven in the usual manner, basting it frequently until it is done. This joint is equally nice hot or cold.

Saddle of Mutton. No. 1. Showing the first cut which should be made.