No. 577 Loin of Mutton en Carbonade.
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).