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Roasted Fillet of Mutton

Cut off the chump end of a loin of mutton, season with salt and pepper, cover with paper, and put it in front of a clear fire to roast, let it remain for two hours, taking care that it does not brown in the slightest, and glaze it, put some well drained boiled string beans, in the gravy, warm them up, turn them out on a dish, place the meat on the top, and serve.