Suppose we talk of a leg of lamb roasted in this way: The bone neatly
removed, the cavity filled with a mushroom stuffing, then roasted in a
hot oven and served with caper sauce and currant jelly. To be sure I
know you would as soon have pledged yourself to break one of the
commandments, as to serve caper sauce with roasted lamb, if I had not
tempted you. But you will do it, now that the suggestion has entered
your consciousness of gastronomical beauties.