Loin Of Mutton In Papers

Saw the chine bone off the neck end of a loin of mutton, trim to a nioe shape, removing all the gristle and superfluous fat; lay it in a deep dish with plenty of finely-sliced carrots and onions, some peppercorns, cloves, sweet herbs and two or three bay leaves; season with salt and chopped parsley, moisten well with the best olive oil and leave the meat in the marinade for one day. Afterwards spread the marinading vegetables and oil over a large sheet of paper, lay the meat on them, binding it in position with tape. Roast it in a slow oven and when nearly done remove the paper and vegetables and brown the meat. Peel some potatoes and cut them into slices, and fry in a stewpan with butter, adding some finely chopped parsley until lightly and equally browned. When done, place the mutton on a hot dish, and serve it with the potatoes.

Roasted Rolled Loin Of Mutton

Take a loin of mutton weighing about three pounds, remove all the bones, take out the fillet and mince it very fine. Add to the mince an equal quantity of breadcrumbs, one minced shallot, a little chopped parsley, salt and pepper to taste and sufficient egg to make it into a stiff paste. Put this on the mutton, tie it over tightly with a string, rub it well with flour, sprinkle some salt and pepper over it and place it in a slow oven to roast. Put a few onions into a fryingpan with the bones, fry them until they are brown, pour in a little stock and thicken with flour. Place the meat when done on a dish, pour the gravy round, and serve with a garnish of glazed onions.

Roast Stuffed Loin Of Mutton

Bone a loin of mutton and then beat it with a rolling pin to flatten it as much as possible. Mix together one-half ounce of sweet almonds blanched, boiled for ten minutes, and pounded to a paste, one-fourth pound of mutton suet, chopped fine, one ounce of sifted breadcrumbs, one teaspoonful of chopped parsley, one-half teaspoonful of mixed herbs, powdered or chopped fine, a seasoning of pepper and salt, a very little cayenne, a little grated nutmeg and grated lemon peel, the yolks of two eggs and the white of one. When this stuffing is thoroughly mixed, spread it evenly over the inner side of the mutton, roll it neatly, skewer, tie and then roast it in a warm oven, keeping it well basted; put the bones in a pan over the fire, with half a head of celery, half a carrot, an onion, a shallot and a very small piece of garlic; pour over them about one pint of water and let them stew for three hours. Strain the liquor and add to it a little salt, one teaspoonful of soy, one dessertspoonful of mushroom catsup, and one tablespoonful of flour, blended smooth with a little of the liquor, before mixing it with the whole quantity. Stir it till it boils and boil for ten minutes, stirring occasionally, then mix in one glass of sherry wine. When the mutton is dished pour the gravy over it, and serve very hot.