Mix to a smoth consistency with a little milk, then season. Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes. Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal. Turn it over, place onto a greased baking sheet with the folds underneath.
Egg wash it and decorate as required.
Bake it in an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve with brased leeks, jacket potatoes, and brown sauce. Melt the butter and cook the vegatibles under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary.