Cut from a leg of mutton slices about half an inch thick. On each
slice lay a spoonful of stuffing made with bread crumbs, beaten
egg, butter, salt, pepper, sage and summer savory. Roll
up the slices, pinning with little skewers or small wooden toothpicks
to keep the dressing in.
Put a bit of butter and water in a baking pan with the muttonettes,
and cook in hot oven three quarters of an hour. Baste frequently, and
when cooked thicken the gravy, pour over the meat, garnish with parsley,
and serve your muttonettes on hot platter.