bacon, 1 teaspoonful of powdered mixed herbs, 2 teaspoonfuls of chopped parsley, ½ a teaspoonful of grated lemon-rind, 1 egg, milk, nutmeg, salt and pepper, gravy or sauce.
Method.—Bone the meat, trim away any superfluous fat, and flatten with a cutlet-bat or rolling-pin. Mix all the dry ingredients well together, add a good seasoning of salt and pepper, stir in the egg and as much milk as is necessary to moisten the whole. Spread the forcemeat on the inner surface of the meat, roll up tightly, and secure with tape. Bake the meat in a moderately hot oven for 2 or 2½ hours, according to size basting frequently with hot fat, or, if preferred, the meat may be either braised or stewed according to directions given under the respective headings. Serve with good gravy, brown sauce, or any other sauce preferred.
Time.—To bake, from 2 to 2½ hours. Average Cost, 1s. per lb. Sufficient for 6 or more persons, according to weight. Seasonable at any time.
1020.—LOIN OF MUTTON, DAUBE STYLE. (Fr.—Longe de Mouton à la Daube.)
Ingredients.—A loin of mutton boned, 3 tablespoonfuls of breadcrumbs, 2 tablespoonfuls of chopped suet, 1 tablespoonful of finely-chopped ham or bacon, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-grated lemon-rind, 1 egg, milk, nutmeg, salt and pepper, stock, tomato, brown or other suitable sauce, slices of bacon glaze.
Method.—Place the bones, removed from the meat, at the bottom of a stewpan, and cover with stock, or, failing stock, use water and the usual flavouring vegetables (see recipes for braising mutton). Mix the breadcrumbs, suet, ham, parsley, lemon-rind and a seasoning of salt well together, add a good pinch of nutmeg, and stir in the egg and as much milk as will slightly moisten the whole. Stuff the loin with the preparation, secure the openings, and fold in several thicknesses of greased paper. Place the meat in the stewpan, cover with slices of bacon, put on a close-fitting lid, and cook very slowly for 4 or 5 hours, according to size, adding more stock from time to time. Remove the paper, brush over with glaze, let the meat remain in a hot oven for 10 or 15 minutes, then serve with the prepared sauce.
Time.—Altogether, from 4½ to 5½ hours. Average Cost, 1s. per lb. Sufficient for 6 or more persons, according to weight. Seasonable at any time.
1021.—MEAT AND POTATO PIE.
Ingredients.—2 lb. of cold lean mutton, 2 lb. of potatoes, 2 onions, ¾ of a pint of gravy (made from the bones and trimmings of the meat), salt and pepper.
