Loin of Mutton boned and stuffed

Ingredients

• a loin of mutton
• forcemeat
• pepper
• salt

Method

1. 1

   Skin and bone the loin.

2. 2

   Make a good forcemeat, season with pepper and salt.

3. 3

   Roll the loin tightly and bind with tape.

4. 4

   Roast in the usual way.

5. 5

   Serve red currant jelly separately.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 33. The excerpt below is the record exactly as published.

a loin of mutton and pare away the fat. Cut it into little slices and lard each one. Cut into small pieces a carrot, onion, and small piece of turnip, lay them in a dripping-pan with a very little water. Place the fillets on the top, cover them with buttered paper, and cook in a brisk oven for twenty minutes ; when they are cooked glaze them over and dish on a ring of mashed potatoes. In the centre of the ring pile up green peas or French beans. Pour some good brown sauce round the dish. Fillet of Mutton Roasted. — Cut out the bone, and fill in with forcemeat (made the same way as for veal). Tie the fillet round with tape, sprinkle the meat with pepper and flour, and roast in the ordinary way. When it is done cut off the tape and put in a silver skewer. Red currant jelly can be served with this joint. Haricot Mutton.— -3 lbs. best end neck of mutton, 3 carrots, 2 turnips, 2 onions, ketchup, salt, pepper, butter. Cut off some of the fat and divide the chops. Fry them lightly in 2 oz. butter till half cooked, cut the onions in slices and the carrots and turnips into fancy pieces, and fry them in the same butter in which the chops were done, but not enough to change their colour. Then put the mutton in the stew-pan with the vegetables on it and just cover with hot water, allow it to come to boiling- point, and then at once draw' it to the side of the fire to simmer till the chops are tender ; season with pepper and salt and two- dessert-spoons mushroom ketchup. Set it to cool and take off the fat, then put it on the fire again to get hot, thicken the gravy with a little brown flour; serve very hot. Keep the stew-pan covered. Irish Stew.— The middle part of a neck of mutton, onions, potatoes. Cut the meat in chops and take off some of the fat. Put a layer of potatoes, peeled and sliced thickly, at the bottom MEAT. 45 of a stew-pan, then a layer of sliced onions, and then the meat, then pepper and salt, then the potatoes, etc., again till the stew- pan is full, taking care that the top layer is potatoes. Fill up with hot water and put on the lid. Stew very slowly, never letting it even nearly boil, for two or three hours. When it is done take out enough potatoes to lay round the dish, lay in the meat, and then mash roughly with a fork the rest of the potatoes in the gravy, so that it is quite thick, and pour over the meat. Leg of Mutton. — For a small household it is best not to cook the whole joint at once. It will make three separate hot dishes. Divide the leg, making the knuckle end the lesser half. Cut steaks off the fillet, but from the knuckle end of the fillet, as these are tenderer than the ones from the top end. The steaks can be fried or stewed according to the various recipes given, and will make one dish. The fillet, boned, stuffed, and roasted will make another. And the knuckle can either be boiled served with parsley or caper sauce or made into Scotch broth. To Boil Leg of Mutton. — Take the knuckle end of the leg and boil according to directions, in hot water. Add to it a few carrots and turnips cut into strips or fancy shapes, and two table- spoons of pearl barley or rice. When the mutton is cooked dish it up and pour over it some parsley or caper sauce, made with a little of the broth. Put the vegetables and rice in little heaps round the dish. Serve mashed turnips separately. To Boil a Knuckle of Mutton (Scotch Broth). — Another way of using the knuckle end of a leg of mutton is to cut it up into small pieces, put the meat into a saucepan with some cold water, some carrots and turnips and a parsnip cut up small, a cup of washed rice or pearl barley, and two onions. Bring to a boil and then leave it to simmer till tender. Put a little chopped parsley and pepper and salt in the saucepan about half an hour before it is ready. Serve in a soup tureen. Scotch Broth. — This is usually made of the scrag end of the 46 MEAT. neck of mutton, but is in every other respect like the preceding recipe. To Roast a Leg of Mutton. — Time, 20 minutes to the pound. A leg of mutton is better for roasting after it has been hung as long as the weather will allow. It must be wiped very dry and dusted with flour and pepper. Cut off the knuckle, and trim off the piece of flank. Roast in the ordinary way according to the directions already given for roasting or baking meat. To Roast Loin of Mutton. — Cut off some of the fat and dredge with flour and pepper. Roast in the usual way. Serve red currant jelly with it. Loin of Mutton. — If a loin of mutton is carved like a saddle of mutton, the part from where the slices have been cut can be filled with mashed potatoes, and re- warmed for luncheon in the patent baking tin. Loin of Mutton boned and stuffed. — Skin and bone it. Make a good forcemeat, the same as veal stuffing. Lay it out flat and season with pepper and salt

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