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Classic
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page 73
and seasoning; then roll and boil; and serve with chopped walnuts, or capers and
butter.
Loin of Mutton
Roasted; if cut lengthways as a saddle, some think it cuts better. Or for
stakes, pies, or broth.
To roll Loin of Mutton.
Hang the mutton till tender; bone it; and lay a seasoning of pepper, allspice,
mace, nutmeg, and a few cloves, all in fine powder, over it. Next day prepare a
stuffing as for hare; beat the meat, and cover it with the stuffing; roll it up
tight, and tie it. Half-bake it in a slow oven; let it grow cold; take off the
fat, and put the gravy into a stew-pan; flour the meat, and put it in likewise;
stew it till almost ready; and add a glass of port wine, some ketchup, an
anchovy, and a little lemon-pickle, half an hour before serving; serve it in the
gravy, and with jelly-sauce. A few fresh mushrooms are a great improvement; but
if to eat like hare do not use these, nor the lemon-pickle.
Mutton Ham.
Choose a fine-grained leg of wether-mutton, of twelve or fourteen pounds weight;
let it be cut ham-shape, and hang two days. Then put into a stew-pan half a
pound of hay-salt, the same of common salt, two ounces of saltpetre, and half a
pound of coarse sugar, all in powder; mix, and make it quite hot; then rub it
well into the ham. Let it be turned in the liquor every day; at the end of four
days put two ounces more of common salt; in twelve days take it out, dry it, and
hang it up in wood-smoke a week. It is to be used in slices with stewed cabbage,
mashed potatoes, or eggs.
Mutton Collops.
Take a loin of mutton that has been well hung; and cut from the part next the
leg, some collops very thin. Take out the sinews. Season the collops with salt,
pepper, and mace; and strew over them shred parsley, thyme, and two or three
shalots: fry them in butter till half-done; add half a pint of gravy, a little
juice of lemon,
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