PARE off the skin of a breast of mutton, and with a sharp knife nicely take out all the bones, but be careful you do not cut through the meat. Pick all the fat and meat off the bones, then grate some nutmeg all over the inside of the mutton, a very little beaten mace, a little pepper and salt, a few sweet-herbs shred small, a few crumbs of bread, and the bits of fat picked off the bones. Roll it up tight, stick a skewer in to hold it together, but do it in such a manner that the collar may stand upright in the dish. Tie a packthread across it to hold it together, then spit it, then roll the caul of a breast of veal all round it, and roast it. When it has been about an hour at the fire, take off the caul, dredge it with flour, baste it well with fresh butter, and let it be of a fine brown. It will require, on the whole, an hour and a quarter roasting. For sauce take some gravy beef, cut and hack it well, then flour it, and fry it a little brown. Pour into your stew-pan some boiling water, stir it well together, and then fill your pan half full of water. Put in an onion, a bunch of sweet-herbs, a little crust of bread toasted, two or three blades of mace, four cloves, some whole pepper, and the bones of the mutton. Cover it close, and let it stew till it is quite rich and thick. Then strain it, boil it up with some truffles and morels, a few mushrooms, a spoonful of catchup, and (if you have them) two or three bottoms of artichokes. Put just enough salt to season the gravy, take the packthread off the mutton, and set it upright in the dish. Cut the sweetbread into four pieces, and boil it of a fine brown, and have ready a few forcemeat balls fried. Lay these round your dish, and pour in the sauce. Garnish with sliced lemon.