Stuffed Fillet of Mutton

Ingredients

• the remainder of a roast leg of mutton
• an onion
• ten good-sized potatoes
• a table-spoonful of butter
• a scant table-spoonful of salt
• half a teaspoonful of pepper
• half a cupful of hot milk
• three table-spoonfuls of butter
• two large table-spoonfuls of flour
• a pint of stock made with the bones from the mutton
• two eggs
• parsley

Method

1. 1

   Remove the bone from the mutton, season with salt and pepper, and rub with onion.

2. 2

   Boil and mash potatoes, season, and fill the space left by the bone.

3. 3

   Pour a sauce made from butter and flour around the meat, cook for an hour, basting every 15 minutes.

4. 4

   Beat eggs and spread over meat and potatoes, then remove from oven.

5. 5

   Serve garnished with parsley.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 140. The excerpt below is the record exactly as published.

Stuffed Fillet of Mutton. Remove the bone from the remainder of a roast leg of mutton. Season the meat well with salt and pepper, and place it on a tin plate or sheet in a baking-pan. Cut an onion in halves, and rub it over the meat. Pare, boil, and mash ten good-sized potatoes, and season with a table-spoonful of butter, a scant table -spoonful of salt, half a teaspoonful of pepper, and half a cupful of hot milk. Fill with potato the space left vacant by the re- moval of the bone, and heap the remainder of the potato upon the meat. Pour around the mutton a sauce made as follows : — Put three table-spoonfuls of butter into a frying-pan, and when it is hot, add two large table-spoonfuls of flour. Stir the sauce until it becomes dark brown ; then add, very slowly, a pint of stock made with the bones from the mutton, and season with salt and pepper. Boil for two minutes. This sauce will be thin, but it will thicken as it is cooked. When the sauce has been poured around the meat, place the baking-pan in a moderately hot oven. Cook the meat for an hour, basting it, and the potato too, every fifteen minutes with the sauce. At the end of the hour beat two eggs rather light, and spread over the meat and potato. Ten minutes later remove the pan from the oven. Place the meat on a warm platter, and pour the sauce around it. Garnish with parsley

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