Stuffed Mutton Loin

Ingredients

• kg mutton loin
• g lean milk-fed veal
• g fatty and lean prosciutto
• g grated parmesan
• egg
• salt and pepper
• g butter
• marsala
• onion, celery, carrot, parsley stalks

Instructions

1. Degrease, bone, and season the mutton loin with its flap.
2. Make a fine filling of veal, prosciutto, parmesan, egg, salt, and pepper; spread inside, roll drawing the flap over, and sew closed.
3. Brown in 50g butter, moisten with marsala, then braise with onion, celery, carrot, and parsley stalks, adding water or broth.
4. Pass and degrease the juices and serve; serves eight.