From Mrs. Beeton’s Household ManagementINGREDIENTS:
The chump end of a loin of mutton,
a little glaze,
1 pint of gravy.
Roll up the mutton in a piece of buttered paper, roast it for 2 hours, and do not allow it to acquire the least colour. Have ready some French beans, boiled, and drained on a sieve; remove the paper from the mutton, glaze it; just heat up the beans in the gravy, and lay them on the dish with the meat over them. The remainder of the gravy may be strained, and sent to table in a tureen.
Average cost, 8–1/2d. per lb.
Sufficient for 4 or 5 persons.
Seasonable at any time.
VARIOUS QUALITIES OF MUTTON—Mutton is, undoubtedly, the meat most generally used in families; and, both by connoisseurs and medical men, it stands first in favour, whether its the favour, digestible qualifications, or general wholesomeness, be considered. Of all mutton, that furnished by South–Down sheep is the most highly esteemed; it is also the dearest, on account of its scarcity, and the great demand of it. Therefore, if the housekeeper is told by the butcher that he has not any in his shop, it should not occasion disappointment to the purchaser. The London and other markets are chiefly supplied with sheep called half-breeds, which are a cross between the Down and Lincoln or Leicester. These half-breeds make a greater weight of mutton than the true South–Downs, and, for this very desirable qualification, they are preferred by the great sheep-masters. The legs of this mutton range from 7 to 11 lbs. in weight; the shoulders, necks, or loins, about 6 to 9 lbs.; and if care is taken not to purchase it; the shoulders, necks, or loins, about 8 to 9 lbs.; and it cure is taken not to purchase it too fat, it will be found the most satisfactory and economical mutton that can be bought.