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Rolled Loin of Mutton

Select a lean loin of mutton, take off some of the fat, and remove the bones carefully with a sharp knife. See that none of the lean is taken off with the bones, roll up tightly and tie the meat well together with a broad tape, and skewer it also; roast the meat, basting it frequently. To serve, take off the tape carefully, secure with an ornamental skewer and pour a good rich gravy round. Serve with red currant jelly.