Loin of Mutton, Stuffed and Roasted

Ingredients

• 2 to 3 lbs. loin of mutton
• Seasoning
• Veal stuffing
• Gravy

Method

1. 1

   Remove the bones carefully from the loin.

2. 2

   Beat the meat and trim it neatly.

3. 3

   Lay any good trimmings in the centre and season well with pepper and salt.

4. 4

   Prepare veal stuffing, place it in the meat where the bone was removed.

5. 5

   Roll up into a neat joint and secure with tape or a trussing needle.

6. 6

   Roast in the usual way, remove the string before serving, and pour a clear gravy round.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 357. The excerpt below is the record exactly as published.

Loin of Mutton, Stuffed and Roasted 2 to 3 lbs. loin of mutton. I Seasoning. Veal stuffing. | Gravy

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