Filet de Mouton a la Maitre d'Hdtel

Ingredients

• The loin of mutton
• a cupful of stock
• a dash of vinegar
• a spoonful of dried parsley
• pepper
• salt
• a little flour

Method

1. 1

   Remove the bones from the loin of mutton, lay it flat, and place a mixture of minced parsley, herbs, shallots, and bread-crumbs on it.

2. 2

   Roll it up carefully and fasten with skewers.

3. 3

   Cook in a baking-tin with fat for an hour or more.

4. 4

   Pour off fat, add stock, vinegar, parsley, pepper, salt, and flour.

5. 5

   Boil well, then pour over the roll and serve.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 68. The excerpt below is the record exactly as published.

Filet de Mouton a la Maitre d'Hdtel. The loin of mutton should have the bones removed for this dish. Lay the piece flat, then place upon it a mixture of minced parsley, herbs, shallots, and a few bread-crumbs ; then roll up carefully and fasten securely with small skewers. Place in a baking-tin, with a liberal supply of fat. Let it cook briskly for an hour or more, according to size. Then pour off all fat, add a cupful of stock, a dash of vinegar, a spoonful of dried parsley, pepper, and salt, and a little flour

Cook this with the app: pantry check, scaling, and the assistant.