ROAST LOIN OF MUTTON.
728. INGREDIENTS.—Loin of mutton, a little salt.
Mode.—Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mutton, and serve very hot.
[Illustration: LOIN OF MUTTON.]
Time.—A loin of mutton weighing 6 lbs., 1-1/2 hour, or rather longer.
Average cost, 8-1/2d. per lb. Sufficient for 4 or 5 persons.
Seasonable at any time.
ROLLED LOIN OF MUTTON (Very Excellent).
729. INGREDIENTS.—About 6 lbs. of a loin of mutton, 1/2 teaspoonful of pepper, 1/4 teaspoonful of pounded allspice, 1/4 teaspoonful of mace, 1/4 teaspoonful of nutmeg, 6 cloves, forcemeat No. 417, 1 glass of port wine, 2 tablespoonfuls of mushroom ketchup.
Mode.—Hang the mutton till tender, bone it, and sprinkle over it pepper, mace, cloves, allspice, and nutmeg in the above proportion, all of which must be pounded very fine. Let it remain for a day, then make a forcemeat by recipe No. 417, cover the meat with it, and roll and bind it up firmly. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpan; flour the meat, put it in the gravy, and stew it till perfectly tender. Now take out the meat, unbind it, add to the gravy wine and ketchup as above, give one boil, and pour over the meat. Serve with red-currant jelly; and, if obtainable, a few mushrooms stewed for a few minutes in the gravy, will be found a great improvement.
Time.—1-1/2 hour to bake the meat, 1-1/2 hour to stew gently.
Average cost, 4s. 9d. Sufficient for 5 or 6 persons.
Seasonable at any time.
Note.—This joint will be found very nice if rolled and stuffed, as here directed, and plainly roasted. It should be well basted, and served with a good gravy and currant jelly.