Cannelon of Mutton
This mutton recipe is from the Eat Less Meat Book which was written in 1917 for WW1 rationing. It is a more frugal version of the Cannelon of Mutton which feature in My Own Cookery Book, 1923. I include the recipes for both below:
In the words of Granny Dot:
‘Ingredients. – The cheapest way of buying this is to get the whole neck of mutton or lamb, and keep the best end for cutlets or a roast and the extreme end of the scrag for mutton broth. Take the middle and best end of the scrag and remove all the bones and some of the superfluous fat, lay flat upon a table or board and press out well with a broad knife, then spread over a forcemeat made as follows: 1/2 lb. breadcrumbs, one tablespoonful chopped parsley, half tablespoonful sweet herbs, 2 oz. suet, grated rind of a lemon, salt and pepper, egg or milk to bind, 2 oz. fat. Method. – Put the crumbs into a basin, add the suet, grated and chopped (unless you use shredded Atora), the grated lemon rind, parsley, and herbs. Beat up the egg and mix all well together, add a little milk if necessary, or it can be mixed with milk instad of egg if liked. Spread this forcemeat over the boned meat, roll it up and tie with string. Melt two ounces of dripping or margarine in a saucepan or casserole, and when quite hot put in the rolled meat and brown on both sides. Lower the heat of the gas or draw to a cooler part of the range, pour in some brown sauce, about a pint, and simmer gently, one to two hours according to the size of the roll. Serve on a hot dish with the sauce poured round. If cooked in a casserole it can be sent to table in the casserole. Be sure to keep the lid on all the time it is cooking, and look at it from time to time to see it does not burn. It can be served with any vegetable. If liked it can be stuffed with sage and onion stuffing, and be served with apple sauce.’
(The Eat Less Meat Book, 1917,, Mrs C. S. Peel)
I have used a slightly more luxurious version from Dorothy’s My Own Cookery Book, 1923) the words for which are below. It is so delicious.
‘1lb of boned loin of mutton; 1lb of mixed vegetables; a bouquet of parsley, thyme, bay leaf, 2 slips of lemon peel, 1 blade of mace, 20 peppercorns, 2 cloves, tied together in muslin; 1 pint of well-flavoured stock; veal forcemeat; 1 oz of clarified fat; salt.
Wipe the meat, remove all skin and any superfluous fat, cut off the flat end and trim the remainder neatly. Beat the meat to flatten it, spread it with the stuffing and roll it up, the thin end inmost. Sew it into shape with a sharp packing-needle and washed string. Do not pull too hard or the meat may tear, but be sure that it is firm, and sewn so as to make a neat roll and to avoid any escape of the stuffing. Wrap the roll in greaseproof paper.
Melt the clarified fat in a stewpan, add the sliced vegetables and the herbs tied in muslin. Put the roll on top of the vegetables, cover the pan and put it in the oven (Regulo 4, 375 degrees Elec.). the dish can be cooked on the hot-plate if more convenient but should properly be cooked in an enveloping heat. Cook gently until the vegetable juices start to run and the paper looks moist. Then add the stock, pouring it over the paper and putting some of the vegetables on top of the roll. Cover the pan and continue to cook gently, basting every 10 minutes for the first half hour and then from time to tme during the 1 1/2 hours cooking. Take out the meat, drain it, remove the paper but not the string and put the joint away till cold. When cold, remove the string, trim the joint if necessary, brush it over with glaze and serve.
It may be served mounted on a bed of stiff chestnut puree or chestnut face or garnished with chopped aspic.
A loin of veal cooked in the same way is excellent.’
(My Own Cookery Book, Mrs C.S. Peel 1920ish)
450g of boned loin of mutton
450g of carrots, sliced into chunks 4cm x 2cm approx
A bouquet of parsley, thyme, bay leaf, 2 slips of lemon peel (no white pith), 1 blade of mace, 20 peppercorns, 2 cloves, tied together in a muslin
570mls of well flavoured stock (I used beef)
Veal Forcemeat Stuffing
Veal Forcemeat Stuffing
1 kidney (optional)
112g sausage meat
2 tbsp breadcrumbs
2 tbsp of chopped parsley
1 tbsp grated lemon peel
1 tbsp of chopped fat, suet or melted butter
1. Lay the boned meat on a large piece of cling film. Put another piece on top and roll and bash it with a rolling pin until it is an even thickness.
2. Spread the stuffing mixture on it. This is easy with a palate knife.
3. Roll the meat into a sausage roll shape and tie with string.
4. Melt a knob of butter in a large casserole and place the meat on top and lightly brown.
5. Add the carrots and the bouquet garni.
6. Put the lid on and put it in the oven at 180 degrees C for an hour and then check that it is tender. If not, put it back in the oven for up to another half hour until it is.
7. Turn the oven off and put the plate in to warm.
8. Place the meat on a board and slice neatly, being careful to remove the string.
9. The carrots will be well cooked and very tasty.
10. Serve with gravy.