Loin with Puree of Carrots

Suppress part of the fat without uncovering the meat from a loin of mutton; beat and flatten the flap, bone the loin without separating the tenderloin from the fillet, then season with salt, mignonette and nutmeg; roll it up in the shape of a muff and tie it well, lay the meat in a saucepan with some grated fat pork and let fry to a fine golden color; drain off the fat and moisten with a pint of stock (No. 194a) and a gill of brandy, adding a bunch of parsley garnished with thyme and bay leaf; cover over with a strong sheet of buttered paper, set it on the fire and when it comes to a boil push it into a moderate oven until thoroughly cooked, then untie, glaze and dress on a puree of carrots (No. 709).