Let the dinner be roast and stuffed breast of mutton.

Take a lean breast of mutton four pounds weight, getting the butcher to bone it for you. Make a stuffing with two ounces of stale breadcrumbs, a dust of salt and pepper, a finely-chopped onion, and a heaped puddingspoonful of minced parsley, or, if pressed for time, a little finely-powdered mixed sweet herbs. Add a good lump of dripping, or cut a little fat from the thick part of the breast, chop this finely, and use instead of dripping. Bind if possible with an egg, or, failing this, use a little cold milk. Lay this mixture on the inside of the meat. Roll as tightly as possible, tie into place with clean tape or string. Grease the bag well. Put in one pound of peeled and halved potatoes, choosing these all as nearly of a size as possible. Then put in the meat. Add the other and put in the rest of the potatoes. Put in bag in a very hot oven. Lower the gas half-way (or push in the dampers), and cook for an hour and a quarter, or an hour and a half, according as the meat is liked - well, over or underdone. Turn out, serve with a little red currant jam, if jelly is not possible.

Baked bread pudding will be found very acceptable after this.

To make it, soak half a pound or more of stale bread overnight in cold water. Then beat up with a fork until quite light. Now add to it an ounce of brown sugar, two ounces of well-washed currants, two ounces ditto raisins, a little candied peel, and a good lump of dripping. Beat up the mixture thoroughly. Sprinkle it thickly on top with brown sugar. Grease a bag thickly, put in the mixture, and bake for forty minutes. Open the bag, slip out gently, dust with sifted sugar, and serve.