Roast Loin of Mutton (Rolled)

Ingredients

• a nice loin of mutton about 6 or 7 lbs.
• some pepper
• a little allspice
• a little salt
• a pint and a half of water

Method

1. 1

   Obtain a loin of mutton, ask the butcher to remove the bones.

2. 2

   Lay it flat, season with pepper, allspice, and salt, roll it up, and leave overnight.

3. 3

   The next day, spread forcemeat on the spiced side, roll tightly, and secure with string.

4. 4

   Bake for 1.5 hours.

5. 5

   Use the bones to make gravy by stewing them in water with seasoning.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 42. The excerpt below is the record exactly as published.

Roast Loin of Mutton (Rolled). — Obtain from the butcher’s a nice loin of mutton about 6 or 7 lbs. Ask him to take out all the bones, which he will do. Now lay it out flat, season by sprinkling some pepper and allspice and a little salt all over it ; roll up the meat and leave it so till the next day, when lay it out again and spread a good forcemeat (which, see) all over the side which was spiced, and roll up the meat carefully, com¬ pact, and tightly, and secure ft by binding it with string. Bake it in the gas oven for one hour and a half. Now with the bones that were taken out of the joint make a good gravy by stewing them for a couple of hours in a pint and a half of wrate

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