Have the bones removed from a loin of lamb (about three to four pounds in weight); wash the meat and dry it well, and flour and salt. Make a forcemeat according to the recipe given below, and spread it evenly over the meat, then roll it up tightly, tie it with narrow tape at each end, and in the middle, and roast it, basting it frequently, until it is thoroughly cooked. The appearance of the meat will be much improved if it is glazed after it has been allowed to get cold. For the forcemeat take the contents of a small can of button mushrooms, drain them from the liquor in which they were preserved, and chop them up into small pieces; pour half the mushroom liquor into a bowl containing the breadcrumbs, add the chopped mushrooms, veal (or beef) suet, three ounces of bacon, half a teaspoonful of chopped mint, one tablespoonful of chopped parsley, and a quarter of a grated lemon and an onion, season well with celery salt and pepper, and add a little grated nutmeg; moisten the mixture with the egg and a little milk, if necessary, and it will be ready for use. This is an excellent cold dish, but it may be served hot, surrounded by clear gravy.