Loin of Mutton Farced from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a well hung loin of mutton, bone it and remove all the unnecessary fat from it, season it with pepper and salt, and farce it with herb farce; sew it up with string into a nice form, and brush ...
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Cooking tools:
- Chef's knife
- Cutting board
- Butcher's twine
- Pastry brush
- Mixing bowl
Ingredients
- loin of mutton
- pepper
- spanish onions
- turnips
- button mushrooms
- vegetables
- carrots
- brown gravy
- warm glaze
- salt
- warm butter
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