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Mutton, Loin of, Rolled

Ask the butcher to bone a well-hung joint, and remove unnecessary fat; lay it out flat, and season highly with allspice, cloves, mace, and pepper, reduced to powder. Next day cover the side on which the seasoning has been laid with a forcemeat as for veal, and roll the loin into a tight compact shape, which must be secured with a string. Roast it until half done, or bake it, as most convenient, but only brown it slightly, and remove the fat from the gravy when cold. Have ready a gravy made from boiling the bones, adding to it that which dripped; put the meat and gravy into a stewpan, and stew until tender. A few mushrooms or half a glassful of mushroom ketchup may be added while stewing: when done, put the meat unrolled on a dish; add a table-spoonful of baked flour, and pour the gravy over, salted to taste, and boiled. A loin of mutton boned, rolled, then roasted in the usual way is an excellent joint. Time to bake, an hour and a half; to stew and bake, three hours. Probable cost, 10d. per pound.