Home › The World's Kitchen › Balotine of Lamb Stuffed with Spinach

Balotine of Lamb Stuffed with Spinach

Remove the stalks and stale leaves from a quart fresh spinach, thoroughly wash and plunge in a quart boiling water with a teaspoon salt for ten minutes, thoroughly drain on a sieve, completely press out all the water with the hands, and finely chop. Place in a small saucepan with two egg yolks, half teaspoon salt, three saltspoons white pepper, half teaspoon sugar and one saltspoon grated nutmeg. Place pan on fire and sharply stir with wooden spoon while heating for five minutes, remove and keep on a table till required. Carefully bone a shoulder of lamb, season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Spread spinach on inside part of shoulder, neatly fold up and tie all around. Place a mirepoix in a roasting tin, lay the balotine on top, then pour half a gill water in the pan. Spread a tablespoon melted lard over the balotine and set to roast in oven fifty minutes, turning and frequently basting meanwhile. Remove, unite, dress on a large dish, skim fat from surface of gravy, pour in one gill demi-glace, boil five minutes, strain sauce over the balotine and serve.