Loin of Mutton Farced

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

a well hung loin of mutton ↝ Pork, loin, boneless, raw [Pork Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
herb farce
warm butter or dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
warm butter or dripping
half a pint of good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
warm glaze ↝ Carrots, glazed, cooked [Carrots]
nice braised vegetables, such as carrots, turnips, and button mushrooms, small Spanish onions, &c. ↝ Carrots, raw [Vegetables and Vegetable Products]
nice braised vegetables, such as carrots, turnips, and button mushrooms, small Spanish onions, &c. ↝ Turnips, raw [Vegetables and Vegetable Products]
nice braised vegetables, such as carrots, turnips, and button mushrooms, small Spanish onions, &c. ↝ Mushrooms, white button [Vegetables and Vegetable Products]
nice braised vegetables, such as carrots, turnips, and button mushrooms, small Spanish onions, &c. ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (15)

Bone a well hung loin of mutton and remove all unnecessary fat.
Season the mutton with pepper and salt.
Farce the mutton with herb farce.
Sew the mutton up with string into a nice form.
Brush the mutton all over with warm butter or dripping.
Put the mutton in a moderate oven for three quarters of an hour, keeping it well basted.
Strain off the fat in which it has been cooking.
Pour half a pint of good brown gravy in the tin.
Return the fillet to the oven for another three quarters of an hour, basting it occasionally with the gravy.
When cooked, take it up, remove the string and brush over with a little warm glaze.
Return it to the oven for about ten minutes.
Dish on a very hot dish.
Garnish round in bunches with any nice braised vegetables, such as carrots, turnips, and button mushrooms, small Spanish onions, &c.
Serve the gravy in which the joint was cooked and that from the vegetables boiled up together, and freed from fat, on the dish.
Use up the bones for the stockpot and the fat for frying.

Original Text

Loin of Mutton Farced.
(Filet de Mouton farci.)

Take a well hung loin of mutton, bone it and remove all the unnecessary fat from it, season it with pepper and salt, and farce it with herb farce; sew it up with string into a nice form, and brush it all over with warm butter or dripping, put it in a moderate oven for three quarters of an hour, keeping it well basted, then strain off the fat in which it has been cooking, and pour half a pint of good brown gravy in the tin, return the fillet to the oven for another three quarters of an hour, basting it occasionally with the gravy; when cooked, take it up, remove the string and brush over with a little warm glaze, return it to the oven for about ten minutes, then dish on a very hot dish, and garnish round in bunches with any nice braised vegetables, such as carrots, turnips, and button mushrooms, small Spanish onions, &c. Serve the gravy in which the joint was cooked and that from the vegetables boiled up together, and freed from fat, on the dish. Use up the bones for the stockpot and the fat for frying.

Notes

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