Stuffed Loin of Mutton

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (26)
Instructions (15)
  1. Bone a nice well-hung loin of mutton, lay it flat on a board, and remove all unnecessary fat.
  2. Spread it with a good layer of well-made veal stuffing, to which you have added either a minced anchovy or two, or some essence of anchovy.
  3. Roll up the loin neatly, tying it into shape with broad tapes.
  4. Brush it all over with liquefied butter.
  5. Roast or bake it for one and a half to two hours according to size.
  6. Take it up, free it from the tapes, and brush it over with liquid glaze.
  7. Serve it plain with its own gravy or with espagnole, or brown caper sauce as you please.
  8. Alternatively, place it on a nice purée of any good vegetables (minced and sieved turnip tops, re-heated in a little gravy and butter are particularly good), to taste, and serve with any sauce you like.
  9. It is also good à la Milanaise, if served with cooked macaroni or spaghetti, mixed with grated cheese, and good tomato sauce.
Fricandeau variation
  1. Lift the whole fillet off the bones of a loin to make a delicate fricandeau.
  2. Line a suitable stewpan with 3oz. or 4oz. of clarified dripping, a slice or two of beef, or veal and ham, or any trimmings of these, with a carrot or two, an onion sliced, and a good bouquet.
  3. Lay the fricandeau on this.
  4. Cover with a buttered paper, and let it fry gently for twelve to fifteen minutes.
  5. Add some good stock and allow it to braise very slowly till perfectly done.
  6. Drain and skin the fricandeau, glaze it, and serve on any nice purée of endive, spinach, sorrel, mushrooms, etc.
Original Text · last edited 4 days ago
Stuffed Loin of Mutton.—Bone a nice well-hung loin, lay it flat on a board, remove all unnecessary fat, and spread it with a good layer of well-made veal stuffing, to which you have added either a minced anchovy or two, or some essence of anchovy; now roll up the loin neatly, tying it into shape with broad tapes, brush it all over with liquefied butter, and roast or bake it for one and a half to two hours according to size; it is then taken up, freed from the tapes, and brushed over with liquid glaze; it can be served plain with its own gravy or with espagnole, or brown caper sauce as you please, or it may be placed on a nice purée of any good vegetables (minced and sieved turnip tops, re-heated in a little gravy and butter are particularly good), to taste, and serve with any sauce you like. It is also good à la Milanaise, if served with cooked macaroni or spaghetti, mixed with grated cheese, and good tomato sauce. It may be observed that a very delicate fricandeau can be made by lifting the whole fillet off the bones of a loin; line a suitable stewpan with 3oz. or 4oz. of clarified dripping, a slice or two of beef, or veal and ham, or any trimmings of these, with a carrot or two, an onion sliced, and a good bouquet; lay the fricandeau on this, cover with a buttered paper, and let it fry gently for twelve to fifteen minutes; then add some good stock and allow it to braise very slowly till perfectly done, when you drain and skin the fricandeau, glaze it, and serve on any nice purée of endive, spinach, sorrel, mushrooms, etc.
Notes
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