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Loin of Mutton in Papers

Saw the chine bone off the neck end of a loin of mutton, trim to a nice shape, removing all the gristle and superfluous fat; lay it in a deep dish with plenty of finely-sliced carrots and onions, some peppercorns, cloves, sweet herbs and two or three bay leaves; season with salt and chopped parsley, moisten well with the best olive oil and leave the meat in the marinade for one day. Afterwards spread the marinading vegetables and oil over a large sheet of paper, lay the meat on them, binding it in position with tape. Roast it in a slow oven and when nearly done remove the paper and vegetables and brown the meat. Peel some potatoes and cut them into slices, and fry in a stewpan with butter, adding some finely chopped parsley until lightly and equally browned. When done, place the mutton on a hot dish, and serve it with the potatoes.