Cooking For 1966 STUFFED LOIN OF MUTTON

Press, Volume CVI, Issue 31112, 15 July 1966, Page 2

Cooking For 1966 STUFFED LOIN OF MUTTON

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CELIA TIMMS)

Here is a method of cooking mutton which provides an excellent roast meal. Ingredients: 3 to 41b loin of mutton Lemon Pinch of nutmeg 3 tablespoons flour Salt J lb mushrooms 1 cup coarse fresh breadcrumbs i cup sausage meat (two sausages) 1 tablespoon chopped fresh mint 4 tablespoons chopped parsley Grated lemon rind 1 onion 1 cupful dry sherry 2 eggs Method.—Have the bones removed from the loin of I mutton, wipe well and then rub it all over with a cut i lemon. Sprinkle with nutmeg and the flour and salt mixed together. Mix together the coarsely chopped mushrooms, the breadcrumbs, sausage meat, chopped fresh mint and parsley, grated onion, quarter teaspoon lemon rind and half teaspoon salt. Add the

sherry beaten with the eggs. Mix thoroughly and spread this stuffing evenly over the prepared meat. Roll it up tightly, tying securely at both ends and in the middle. Cook in a roasting pan in a moderate oven for about one hour and a half to two hours, basting it occasionally —preferably with half cup of burgundy mixed with the pan juices. When tender, remove from pan and keep hot. Add a little water to the pan, scraping it well to remove all the brown bits. Boil for two or three minutes and strain the gravy into a sauceboat.