Make ready a dressing of bread-crumbs, chopped thyme and parsley; a
little nutmeg, pepper and salt, rubbed together with some melted
butter or beef suet; moisten with milk or hot water, and bind with a
beaten egg.
Take out the bone from the meat, and pin securely into a round with
skewers; then pass a stout twine several times about the fillet, or
a band of muslin. Fill the cavity from which the bone was taken with
this stuffing, and thrust between the folds of the meat, besides making
incisions with a thin, sharp knife to receive it. Once in a while slip
in a strip of fat pork or ham. Baste at first with salt and water,
afterward with gravy. At the last, dredge with flour and baste with
butter.