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Roast Stuffed Loin of Mutton

Bone a loin of mutton and then beat it with a rolling pin to flatten it as much as possible. Mix together one-half ounce of sweet almonds blanched, boiled for ten minutes, and pounded to a paste, one-fourth pound of mutton suet, chopped fine, one ounce of sifted breadcrumbs, one teaspoonful of chopped parsley, one-half teaspoonful of mixed herbs, powdered or chopped fine, a seasoning of pepper and salt, a very little cayenne, a little grated nutmeg and grated lemon peel, the yolks of two eggs and the white of one. When this stuffing is thoroughly mixed, spread it evenly over the inner side of the mutton, roll it neatly, skewer, tie and then roast it in a warm oven, keeping it well basted; put the bones in a pan over the fire, with half a head of celery, half a carrot, an onion, a shallot and a very small piece of garlic; pour over them about one pint of water and let them stew for three hours. Strain the liquor and add to it a little salt, one teaspoonful of soy, one dessertspoonful of mushroom catsup, and one tablespoonful of flour, blended smooth with a little of the liquor, before mixing it with the whole quantity. Stir it till it boils and boil for ten minutes, stirring occasionally, then mix in one glass of sherry wine. When the mutton is dished pour the gravy over it, and serve very hot.