Braised Loin of Mutton
| 3 lbs. loin mutton 3 tablespoonfuls Crisco 1 celery stalk 1/2 teaspoonful whole white peppers 1 bunch sweet herbs Salt, pepper, and red pepper to taste 1 turnip | 1 carrot 3 cloves 2 sprigs parsley 4 tablespoonfuls flour 12 button mushrooms 1 onion |
Remove bone from mutton, rub with a little salt, pepper and red pepper mixed together; roll up and tie in neat roll with tape; cut up celery, onion, carrot and turnip, and lay them at bottom of saucepan with herbs and parsley; lay mutton on top of these, and pour enough boiling water to three parts cover it, and simmer slowly two hours; lift mutton into roasting tin with a few tablespoonfuls of the gravy; set in hot oven until brown; strain gravy and skim off fat, melt Crisco in saucepan, add flour, then add gravy gradually, seasoning of salt and pepper, mushrooms, and boil eight minutes. Set mutton on hot platter with mushrooms round, and gravy strained over.