Bone a loin of mutton carefully, leaving the small fillet attached, lard
it well with pieces of lean ham and fat bacon, season with chopped
eschalots, chopped parsley, pepper and salt, roll it up as tight as
possible, previously putting in some forcemeat (No. 120), tie it up with
string, put in a stewpan, with some white stock and vegetables, let it
stew gently two hours and a half, then take it up, cut off the string,
trim it at each end, glaze the top, pass the salamander over to give it
a nice colour, and serve with dressed spinach (No. 1088), sauce Soubise
(No. 47), or sauce piquante (No. 27).