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Roasted Rolled Loin of Mutton

Take a loin of mutton weighing about three pounds, remove all the bones, take out the fillet and mince it very fine. Add to the mince an equal quantity of breadcrumbs, one minced shallot, a little chopped parsley, salt and pepper to taste and sufficient egg to make it into a stiff paste. Put this on the mutton, tie it over tightly with a string, rub it well with flour, sprinkle some salt and pepper over it and place it in a slow oven to roast. Put a few onions into a fryingpan with the bones, fry them until they are brown, pour in a little stock and thicken with flour. Place the meat when done on a dish, pour the gravy round, and serve with a garnish of glazed onions.