joint should be weU hung; a fortnight in cold
dry weather will not be found too much if for
a roast. Rub one of six or seven pounds lightly
with salt, and put it before a bright clear fire ;
baste continually until done, keeping it at
eighteen inches distance from the fire to let
the heat peneti-ate the middle. When within
twenty minutes of being ready for serving, the
joint should be drawn nearer to the fire,
dredged slightly with flour, and basted to give
it a frothed appearance. Have ready some
boiled Spanish onions✪ Mutton, Shoulder of, Roasted, glaze them, put the
mutton on a hot dish, make a gravy from the
drippings, garnish %vith the glazed onions, and
send onion sauce to table in a tureen. Time, a
•quarter of an hour to the pound. Probable
cost, 9|d. to lOd. per pound. Sufficient for five
or six persons.
Mutton, Shotdder of. Stewed. — Hang
this joint as long as possible in dry cold
weather ; for stewing three days will be
sufficient. Procure one, not too large or too
fat, pare off what is unnecessary of the fat,
and use it for a common crust ; take out the
bladebone, and fill the space with a forcemeat
as for veal, sew up the opening, slice an onion,
a carrot, a turnip, and a stick of celery, put
them with the mutton into a stewpan, pour in
good stock enough to cover, and add a clove of
garlic, a bay-leaf, a blade of mace, two cloves,
a dessert-spdonful of salt, haJf the quantity of
white pepper, and a large pinch of cayenne.
Let the whole simmer gently, with the lid
closed, for four hours, strain, and thicken the
gravy -svith an ounce of butter rolled in flour ;
put the meat on a hot dish with a little of the
gTavj'-, add to the remainder half the juice of a
lemon and a glassful of white wine. Serve with
French beans boiled in the usual way, drained
and warmed up in good gravy, or with spinach
round the dish ; or, having taken out the blade-
bone, sprinkle the under side with pepper, salt,
chopped parsley, and shred shallot, but use only
enough of the latter to give it a slight flavour.
Roll the meat into a nice shape, and stew gently
for three hours in a braising-pan with a pint
of good stock, add salt, a very small pinch
of cayenne, a few peppercorns, and a bunch of
sweet herbs, and, an hour before serving, a
couple of carrots cut into strips, the same of
turnips in halves, and four middle-sized onions ;
pour in a glass of white wine, and when ready
serve the vegetables round the meat, and the
gravy over it. Probable cost, 9d. to lOd. per
pound.
Mutton, Shoulder of. Stuffed. -
Having boned a shoulder of mutton, and
trimmed off the excess of fat, stretch it out
on a pasteboard, and sprinkle over it pepper
and salt. Make a sausage-meat with equal
quantities of lean pork and bacon (a pound in
aU), seasoned with pepper, salt, and a little
MUT
( 451 )
MUT
✪ Stuffed Shoulder of Mutton
Page 981 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
joint should be weU hung; a fortnight in cold dry weather will not be found too much if for a roast. Rub one of six or seven pounds lightly with salt, and put it before a bright clear fire ; baste continually until done, keeping it at eighteen inches distance from the fire to let the heat penetrate the middle. When within twenty minutes of being ready for serving, the joint should be drawn nearer to the fire, dredged slightly with flour, and basted to give it a frothed appearance. Have ready some boiled Spanish onions, glaze them, put the mutton on a hot dish, make a gravy from the drippings, garnish with the glazed onions, and send onion sauce to table in a tureen. Time, a •quarter of an hour to the pound. Probable cost, 9|d. to lOd. per pound. Sufficient for five or six persons.
Mutton, Shoulder of. Stewed. — Hang
this joint as long as possible in dry cold weather ; for stewing three days will be sufficient. Procure one, not too large or too fat, pare off what is unnecessary of the fat, and use it for a common crust ; take out the bladebone, and fill the space with a forcemeat as for veal, sew up the opening, slice an onion, a carrot, a turnip, and a stick of celery, put them with the mutton into a stewpan, pour in good stock enough to cover, and add a clove of garlic, a bay-leaf, a blade of mace, two cloves, a dessert-spoonful of salt, haJf the quantity of white pepper, and a large pinch of cayenne. Let the whole simmer gently, with the lid closed, for four hours, strain, and thicken the gravy with an ounce of butter rolled in flour ; put the meat on a hot dish with a little of the gravy-, add to the remainder half the juice of a lemon and a glassful of white wine. Serve with French beans boiled in the usual way, drained and warmed up in good gravy, or with spinach round the dish ; or, having taken out the bladebone, sprinkle the under side with pepper, salt, chopped parsley, and shred shallot, but use only enough of the latter to give it a slight flavour. Roll the meat into a nice shape, and stew gently for three hours in a braising-pan with a pint of good stock, add salt, a very small pinch of cayenne, a few peppercorns, and a bunch of sweet herbs, and, an hour before serving, a couple of carrots cut into strips, the same of turnips in halves, and four middle-sized onions ; pour in a glass of white wine, and when ready serve the vegetables round the meat, and the gravy over it. Probable cost, 9d. to lOd. per pound.
Mutton, Shoulder of. Stuffed. - Having boned a shoulder of mutton, and trimmed off the excess of fat, stretch it out on a pasteboard, and sprinkle over it pepper and salt. Make a sausage-meat with equal quantities of lean pork and bacon (a pound in aU), seasoned with pepper, salt, and a little
MUT
( 451 )
MUT
Records on this page
Mutton, Shoulder of, RoastedMutton, Shoulder of, StewedStuffed Shoulder of MuttonStewed and Baked Mutton