Remove the fillet from a fine loin of mutton, trim away every particle
of skin, fat, and gristle. Flatten the fillet with a cutlet-bat, and cut
it lengthways into slices as thin as possible; divide these into neat
pieces about three inches long. Sprinkle each with pepper, salt, and
finely-chopped parsley, roll them up tightly, then dip in beaten egg,
and afterwards in finely-sifted bread-crumbs mixed with an equal
quantity of flour and highly seasoned with pepper and salt. As each
roulade is thus prepared place it on a game-skewer, three or four on
each skewer. Dissolve an ounce of butter in a small frying-pan, and
cook the roulades in it.