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.