Loin of Mutton, Boiled and Stuffed

Ingredients

• loin of mutton
• black pepper
• salt
• some herbs
• a finely-chopped onion
• a little chopped lean ham or raw bacon
• a little fat
• a whole egg
• browned bread-crumbs

Method

1. 1

   Remove excess fat and bones from the joint, beat it out, and season inside.

2. 2

   Roll up the meat and secure with string.

3. 3

   Bake with greased paper for half an hour, then brush with beaten egg and roll in breadcrumbs.

4. 4

   Bake again for three-quarters of an hour, basting carefully.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 139. The excerpt below is the record exactly as published.

Loin of Mutton, Boiled and Stuffed. Kemove any superfluous fat from the joint, and take out the bones ; lay it on the table, and beat it out ; season inside Avith black pepper, salt, some herbs, and a finely-chopped onion, with a little chopped lean ham or raw bacon. Place a layer of herbs on the seasoning, and roll up the meat, fasten- ing it securely with a string ; then put it in the oven, with greased paper, in a baking tin with a little fat, for about half an hour ; take up, and remove the paper ; brush over with a whole Qgg beaten up, and roll it in browned bread-crumbs

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