Required: About four pounds of loin of mutton. Four ounces of breadcrumbs. Two ounces of suet. Two ounces of ham or bacon. Two teaspoon-fuls of powdered herbs.

One teaspoonful of chopped parsley. One teaspoonful of chopped onion. Salt and pepper. One carrot, turnip, and onion. One egg. A bunch of herbs. One quart of stock. A little glaze. (Sufficient for eight or ten.)

With a sharp-pointed knife cut out all the bones from the loin, with as little waste as possible; trim off all superfluous fat, and lay the meat flat on the table with the

A Loin of Mutton boned, stuffed, and braised

A Loin of Mutton boned, stuffed, and braised

I850 skin side down. Mix together the crumbs, finely chopped suet, onion, parsley, herbs, and ham; season the mixture carefully; beat up the egg, mix it well in, adding enough milk to bind the mixture stiffly together. Spread this stuffing evenly over the meat, then roll it up neatly from side to side, tying it in place with pieces of tape. Wash and prepare the carrot, turnip, and onion, and cut them in slices. Well butter a stewpan, put in the vegetables and herbs, also the bones from the meat; on these lay the meat, pour in the stock; cover the joint with a piece of buttered paper, cover the pan tightly. I f the lid does not fit tightly, lay a piece of paperover the pan first; this is so that none of the goodness and flavour of the meat can escape. Let it simmer gently for about one and a half to two hours; then lift out the meat, and keep it hot. Strain the stock into a clean pan, add the glaze, and boil with the lid off the pan until the stock is as thick as good cream. Then strain it round the joint, and garnish the dish with neat dice of the vegetables; or, what is nicer, small balls of carrot and turnip which have been cooked until tender in boiling, salted water. Cost, about 4s.