COLLAR it as before, roast it, and baſte it with half a pint of red wine, and when that is all soaked in, baſte it well with butter, have a little good gravy, set the mutton upright in the dish, pour in the gravy, have force-meat sauce as for venison, and send it to table. Don't garnish the dish, but be sure to take the skin off the mutton. The inſide of a surloin of beef is very good done this way. If you don't like the wine, a quart of milk, and a quarter of a pound of butter, put into the dripping-pan, does full as well to baſte it.