This roast is delicious served hot with Rice Pilaf and asparagus, or sliced thin and served cold with coarse mustard, cheese, and cornichon pickles. This recipe uses dried fruit as a stuffing, but stuffing with cornbread makes an excellent alternative (for a hot meal accompanied by sweet potatoes and parsnips).

1. Preheat oven to 450°F.

2. Make a T-shaped cut in the meat by cutting halfway through the roast down its whole length. Then make a cut to the left and another one to the right. This will form the pocket to hold the fruit filling. Lay the meat out flat with the inside of the cut part facing up.

3. Lay the fruit in the middle of the meat extending all the way to either end.

4. Put the roast back together by folding it over the fruit. Tie it with kitchen twine (or any clean, unused cotton string) in several places to make a roast shape.

5. Set the stuffed roast in a baking dish and rub it with butter. Season the roast with salt and pepper and pour apple cider or juice over it. Bake uncovered for 10 minutes, then reduce oven temperature to 250°F and continue roasting for about 1½ hours. Baste a few times during the roasting for a flavorful outer layer of meat.