Prepare as for roasting, put into a pot with two cupfuls of stock, cover closely and cook gently for four hours. If you have no stock add three tablespoonfuls of chopped salt pork to two cupfuls of hot water, and use instead. Take up the meat when done, undo the strings, and keep hot, while you add to the gravy left in the pot a tablespoonful of butter rolled in as much browned flour, the juice of half a lemon, a great spoonful of tomato catsup, salt and pepper to taste. Boil up sharply and strain and rub through a colander over the meat.

Have eight or ten baked tomatoes, plain or stuffed, to lay about the meat on the dish, and pass spinach with it.