Leg of Mutton stuffed with Oysters.—For this it is well to choose a nicely hung leg of Welsh mutton.
Prepare a forcemeat with twelve or fourteen bearded
oysters (stew the beards to extract all possible
liquor) minced not too finely, 4oz. or 5oz. of
freshly grated white breadcrumbs, a piece of finely
grated lemon rind (do not overdo this), a tea-
spoonful of minced parsley, white pepper, salt,
and a very little cayenne to taste, a grate of nut-
meg, an anchovy (washed, boned, and minced) or
a little essence of anchovies, the hard-boiled yolk
of an egg, a small, finely minced onion, 3oz. to 4oz.
of finely minced suet (veal suet is the best), the
yolk of an egg, and sufficient of the oyster liquor
and that obtained from the oyster beards to make
the farce into a nice mass. Insert this under the