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.
BOILED NECK OF MUTTON.