If a tin kitchen is used, fifteen minutes for beef, and twenty for mutton, will be needed.
STUFFED LEG OF MUTTON.
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.