N.

Have the butcher take out the first joint in a leg of mutton; or it can be
done at home by using a very sharp, narrow-bladed knife, and holding it
close to the bone. Rub in a tablespoonful of salt, and then fill with a
dressing made as follows: One pint of fine bread or cracker crumbs, in
which have been mixed dry one even tablespoonful of salt and one of summer
savory or thyme, and one teaspoonful of pepper. Chop one onion very fine,
and add to it, with one egg well beaten. Melt a piece of butter the size
of an egg in a cup of hot water, and pour on the crumbs. If not enough to
thoroughly moisten them, add a little more. Either fasten with a skewer,
or sew up, and roast as in previous directions. Skim all the fat from the
gravy, as the flavor of mutton-fat is never pleasant. A tablespoonful of
currant jelly may be put into the gravy-tureen, and the gravy strained
upon it. The meat must be basted, and dredged with flour, as carefully as
beef. Both the shoulder and saddle are roasted in the same way, but
without stuffing; and the leg may be also, though used to more advantage
with one.

Lamb requires less time; a leg weighing six pounds needing but one hour,
or an hour and a quarter if roasted before an open fire.

ROAST VEAL.

Veal is so dry a meat, that a moist dressing is almost essential. This
dressing may be made as in the previous receipt; or, instead of butter,
quarter of a pound of salt pork can be chopped fine, and mixed with it. If
the loin is used,--and this is always best,--take out the bone to the
first joint, and fill the hole with dressing, as in the leg of mutton. In
using the breast, bone also, reserving the bones for stock; lay the
dressing on it; roll, and tie securely. Baste often. Three or four thin
slices of salt pork may be laid on the top; or, if this is not liked, melt
a tablespoonful of butter in a cup of hot water, and baste with that.
Treat it as in directions for roasted meats, but allow a full half-hour to
the pound, and make the gravy as for beef. Cold veal makes so many nice
dishes, that a large piece can always be used satisfactorily.

ROAST PORK.

Bone the leg as in mutton, and stuff; substituting sage for the sweet
marjoram, and using two onions instead of one. Allow half an hour to the
pound, and make gravy as for roast beef. Spare-ribs are considered most
delicate; and both are best eaten cold, the hot pork being rather gross,
and, whether hot or cold, less digestible th