Roast Loin of Mutton à la Française

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 (13)
Sauce
Instructions (12)
  1. Remove any unnecessary fat from the loin of mutton, and take out the bones.
  2. Lay it on the table and beat it out with a wet meat chopper or cutlet bat.
  3. Season inside with black pepper, salt, and a little finely chopped onion or eschalot, and a little chopped lean ham or uncooked bacon.
  4. Place a layer of herb farce on the seasoning and roll it up.
  5. Fasten up tightly by means of a needle and string.
  6. Put it in the oven in a buttered or greased paper in a baking tin with a little fat for about half an hour.
  7. Take up and remove the paper.
  8. Brush over with the whole egg beaten up, and roll it in browned breadcrumbs.
  9. Put it again in the oven for about three quarters of an hour, keeping it occasionally basted.
  10. When cooked draw out the string.
  11. Put the meat on the dish and serve with brown caper sauce as below, some of which serve on the dish, and some in a sauceboat.
  12. Piquant or Bourguignotte sauce may be served if preferred.
Original Text
Roast Loin of Mutton à la Française. (Filet de Mouton à la Française.) Remove any unnecessary fat from the loin of mutton, and take out the bones; lay it on the table and beat it out with a wet meat chopper or cutlet bat; season inside with black pepper, salt, and a little finely chopped onion or eschalot, and a little chopped lean ham or uncooked bacon. Place a layer of herb farce on the seasoning and roll it up, fasten up tightly by means of a needle and string, then put it in the oven in a buttered or greased paper in a baking tin with a little fat for about half an hour; take up and remove the paper; brush over with the whole egg beaten up, and roll it in browned breadcrumbs; put it again in the oven for about three quarters of an hour, keeping it occasionally basted; when cooked draw out the string, put the meat on the dish and serve with brown caper sauce as below, some of which serve on the dish, and some in a sauceboat. Piquant or Bourguignotte sauce may be served if preferred.
Notes
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