Breast of Mutton Stuffed—Tomato Andalouse Sauce

Remove the bony part of a breast of mutton over the tendons open on the straight edge in such a way as to form a pocket and fill this with some of the following stuffing; sew it up and braise the meat in a mirepoix stock (No, 419); when cooked dress glaze and cover with part of the stock reduced to the consistency of half-glaze; serve a tomato Andalouse sauce (No. 550) separately.

For the Stuffing.—Chop up finely half a pound of lean, sinewless pork with half a pound of bacon, add to it half a pound of soaked and well pressed bread-crumbs. Season with salt, pepper, nutmeg, chopped onion and a bit of garlic, both of these lightly fried in butter and finish with chopped parsley and two whole eggs.