Mutton, Loin of, Rolled

Ingredients

• a loin of mutton
• season highly with allspice
• cloves
• mace
• pepper
• forcemeat as for veal
• a table-spoonful of baked flour
• a glaesful of port wine

Method

1. 1

   Hang the joint for 2-3 days, bone, and remove unnecessary fat.

2. 2

   Season with spices, cover with forcemeat, roll tightly, and secure with string.

3. 3

   Roast until half done, then stew with gravy made from boiling bones until tender.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 973. The excerpt below is the record exactly as published.

Mutton, Loin of. Rolled,— Hang the joint for two or three days, then bone and re- move unnecessarjr fat; lay it out flat, and season highly with allspice, cloves, mace, and pepper, reduced to powder. Next day cover the side on which the seasoning has been laid with a forcemeat as for veal, and roll the loin into a MUT ( 447 ) MUT tight compact shape, which must bo secured with a string. Eou.st it until half done, or bake it, as most cunvenii ut, but only brown it slightly, and remove the fat irom the gravy when cold. Have ready a gravj made f i oni boiling the bones, adding to it that which dripjicd ; put the meat and gravy into a stewpan, and stew until tender. A few musluooms or half a glassful of mushroom ketchup may be added while stew- ing: when done, put the meat unrolled on a dish ; add a table-spoonful of baked flour, and pour the gravy over, salted to taste, and boiled. A glaesful of port ^vine added just before the gravy is boiled up will improve it much. Time to bake, an hour and a half ; to stew and bake, three hours. Probable cost, lOd. per pound. Mutton, Loin of, Stewed with Pickles.— Having roasted a loin of mutton

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