Get the butcher to remove the blade bone from a small shoulder of mutton (the bone will make excellent soup); wipe the meat with a cloth wrung out of borax and water, and then fill the place from which the bone was removed with a forcemeat made according to the following directions: Shape the meat and tie it up securely with narrow tape, and roast (or bake) it in the usual way. Send to table with brown gravy poured round the dish. For the forcemeat, to every half-pint of fresh white breadcrumbs, which have been passed through a sieve, add two ounces of very finely-chopped suet (weighing it after it has been chopped), a tablespoonful of minced parsley, a teaspoonful of finely-powdered mixed herbs, half a teaspoon-ful of grated lemon-peel, a teaspoonful of chopped onion and a tablespoonful of lean bacon, or ham, which has been passed through a meat chopper. Season with salt, black pepper, cayenne and a little powdered mace, and moisten the forcemeat with one well-beaten egg and a little milk; mix it thoroughly and use at once, so that it may not become dry.