Have a three pound loin of mutton; bone it entirely without detaching the minion fillet; remove the skin covering the fat and roll the flank over on itself as far as the minion fillet, then tie it firmly with five rounds of string, making a knot in each round, giving the loin the shape of a long square. Set it to roast either on the spit or in the oven; if for the former it will take from thirty to forty minutes, and a few more if for the latter. When the loin is cooked and of a fine color, untie, dress, and glaze it, strain the gravy, free it of its fat, and serve a part of it under the meat and the remainder separately.

(1638). Loin With Puree Of Carrots (Longe A La Puree De Carottes)

Suppress part of the fat without uncovering the meat from a loin of mutton; beat and flatten the flap, bone the loin without separating the tenderloin from the fillet, then season with salt, mignonette and nutmeg; roll it up in the shape of a muff and tie it well, lay the meat in a saucepan with some grated fat pork and let fry to a fine golden color; drain off the fat and moisten with a pint of stuck (No. 194a) and a gill of brandy, adding a bunch of parsley garnished with thyme and bay leaf; cover over with a strong sheet of buttered paper, set it on the fire and when it comes to a boil push it into a moderate oven until thoroughly cooked, then untie, glaze and dress on a puree of carrots (No. 709).