Method.—Remove any superfluous fat, and from the cavity from which the bone was taken trim off the lean meat needed for the forcemeat. Chop both bacon and mutton finely, add the onion, garlic, and a good seasoning of salt and pepper, moisten with a little stock; and fill the cavity with the mixture. Secure any opening that would allow the forcemeat to escape, and bind the meat into a good shape with strong string. Put the meat into a stewpan containing hot stock, or vegetables and hot water to half cover the meat, lay slices of fat bacon on the top of it, and put on a close-fitting lid. Stew very gently for 4 hours, adding more stock or water when necessary. Half an hour before serving heat the butter in a stewpan, add the flour and stir and cook slowly until well-browned. Remove the string from the meat and keep hot; strain 1 pint of the stock on to the browned flour and butter, stir until boiling, and season to taste. The meat may either be glazed or served with a little of the sauce poured over, and the remainder sent to table in a tureen.
Time.—About 4 hours. Average Cost, 10d. per lb. Sufficient 1 leg for 10 or more persons. Seasonable at any time.
1044.—MUTTON, MINCED. (Fr.—Emincé de Mouton.)
Ingredients.—1 lb. of cooked mutton cut into very small dice, 1 small onion finely-chopped, ¾ of a pint of stock made from bones and trimmings, ¾ of an oz. of butter, ½ an oz. of flour, 1 tablespoonful of walnut liquor, mushroom ketchup or some sharp sauce, salt and pepper, cooked macaroni (see "Breast of Lamb, Milanaise Style").
Method.—Melt the butter in a stewpan, fry the onion until lightly browned, add the flour and brown it also. Stir in the stock, add the walnut liquor and seasoning to taste, and simmer gently for 10 minutes. Put in the meat, draw the stewpan aside, where the contents will be kept just below simmering point, and let it remain for at least ½ an hour. Arrange the macaroni in the form of a border, place the mince in the centre, and serve. If preferred, mashed potato or sippets of toasted bread may be substituted for the macaroni.
Time.—From 1¼ to 1½ hours. Average Cost, 6d. or 7d., exclusive of the meat. Sufficient for 3 or 4 persons. Seasonable at any time.
1045.—MUTTON, MINCE OF, BAKED.
Ingredients.—½ a lb. of cooked mutton finely-minced, 3 tablespoonfuls of white breadcrumbs, 1 tablespoonful of browned breadcrumbs, 1 teaspoonful of finely-chopped parsley, 1 shallot very finely minced, 1 egg, salt and pepper, 1 tablespoonful of mushroom ketchup, gravy, a little butter or fat.
Method.—Coat a plain mould or round cake-tin rather thickly with butter or fat, and cover it lightly with browned breadcrumbs. Mix the