Rolled Loin of Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a boned loin of mutton that's stuffed with veal forcemeat, rolled and half-roasted before being finished in a gravy made of the pan juices flavoured with port wine and mushroom ketchup. The full recipe is presented here and I hope you enjoy this classic British version of: Rolled Loin of Mutton.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROLLED LOIN OF MUTTON (Very Excellent).
729. INGREDIENTS.—About 6 lbs. of a loin of mutton, 1/2 teaspoonful of pepper, 1/4 teaspoonful of pounded allspice, 1/4 teaspoonful of mace, 1/4 teaspoonful of nutmeg, 6 cloves, forcemeat No. 417, 1 glass of port wine, 2 tablespoonfuls of mushroom ketchup.
Mode.—Hang the mutton till tender, bone it, and sprinkle over it pepper, mace, cloves, allspice, and nutmeg in the above proportion, all of which must be pounded very fine. Let it remain for a day, then make a forcemeat by recipe No. 417, cover the meat with it, and roll and bind it up firmly. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpan; flour the meat, put it in the gravy, and stew it till perfectly tender. Now take out the meat, unbind it, add to the gravy wine and ketchup as above, give one boil, and pour over the meat. Serve with red-currant jelly; and, if obtainable, a few mushrooms stewed for a few minutes in the gravy, will be found a great improvement.
Time.—1-1/2 hour to bake the meat, 1-1/2 hour to stew gently.
Average cost, 4s. 9d. Sufficient for 5 or 6 persons.
Seasonable at any time.
Note.—This joint will be found very nice if rolled and stuffed, as here directed, and plainly roasted. It should be well basted, and served with a good gravy and currant jelly.
Bone the mutton then sprinkle over the pepper, mace, cloves, allspice and nutmeg. Place in a non-reactive dish, cover with clingfilm and refrigerate for 24 hours.
After this time, prepare the veal forcemeat according to the recipe. Cover the inside of the meat with this then roll it up tight and bind securely with butcher's twine. Transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven temperature to 160°C and continue roasting for 10 minutes per kg (or until half done). Remove the meat from the oven and set aside until completely cold.
At this point, pare off the fat then pour the pan juices into a saucepan. Flour the meat and place in the gravy then bring to a simmer, cover and stew gently for about 2 hours, or until very tender. Take out the meat and set aside to keep warm.
Add the port wine and ketchup to the gravy, bring to a boil and take off the heat. Remove the strings from the meat, arrange on a serving dish and pour the gravy over the top. Serve with redcurrant gravy and stewed field mushrooms.
