This week, I dusted off an old friend: Mrs. Beeton's Roast Loin of Mutton. I tried it with a small, neatly trimmed loin from the local butcher, and it was a delight to see how a simple recipe can stand the test of time. The key, I found, was in the fire management. A modest, clear flame was all that was needed, and the mutton basted beautifully, developing a wonderful crust while remaining tender within. The simplicity of the seasoning allowed the true flavour of the meat to shine, a testament to the quality of the ingredient. One detail that surprised me was the ease with which the meat carved, thanks to the butcher's proper jointing. It was a small touch, but it made a world of difference in presentation. This dish is perfect for the traditionalist or the Sunday roast enthusiast. Serve it with a simple mint sauce and some well-cooked vegetables, and you've got a meal that's as comforting as it is elegant. Next time, I might experiment with a touch of rosemary or garlic, but for now, I'm content to enjoy this classic just as Mrs. Beeton intended.