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1
Preheat over to very hot- 475F- gas mark 9.
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2
Place the bacon in a dry, fry pan and cook gently until it is beginning to soften.
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3
Add chopped onion and mushroom.
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4
Continue to cook for 3 minutes, or so, stirring all the while.
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5
Transfer to a bowl and mix in the breadcrumbs, pate, parsley, oregano and egg.
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6
Season to taste with salt and freshly ground black pepper.
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7
Cut a slit from the side, between he rib bones and the meat to form a pocket.
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8
Spoon the pate mixture into the pocket.
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9
Secure the meat firmly with thick kitchen string to help hold its shape and keep the dressing mixture from falling out.
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10
Place the meat in a shallow baking pan, fat-side-up- the bones form a natural rack.
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11
Bake for 15 minutes.
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12
After 15 minutes, reduce the heat to moderate 350F (gas mark 4).
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13
Bake for a further 1-1/2 hour, for rare, up to 2 hours for medium, or until cooked according to your taste.
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14
Remove from oven and allow the meat to rest for 15 minutes prior to carving, to allow the juices to be reabsorbed.
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15
Remove the string, cut the meat into slices, allowing 1 bone per person.
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16
BASIC GRAVY: Discard all but 2 tbsp.
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17
of the pan juices.
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18
Heat the pan over the stove.
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19
Stir in 2 tbsp plain flour and cook until brown.
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20
Gradually add 1-1/4 cups beef or chicken stock, 2 tsp Worcestershire sauce and 2 tbsp red or white wine.
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21
Stir until the mixture boils and thickens, then simmer for 2 minutes.
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22
Season with salt and pepper to taste.
