Forced Shoulder of Mutton
From Modern cookery, in all its branches, 1884
Serves 6
In France, sausage-meat is often used instead of bacon and veal.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 227. The excerpt below is the record exactly as published.
A SHOULDER OF MUTTON. Flour it well, and baste it constantly with its own dripping ; do not place it close enough to the fire for the fat to be in the slightest degree burned, or even too deeply browned. An hour and a half will roast it, if it be of moderate size. Stewed onions are often sent to table with it. A shoulder of mutton is sometimes boiled, and smothered with onion sauce 1 ^ hour 240 MODERN COOKERY. |[CHAP. XII. THE CAVALIER’S BROIL. Halt roast or stew, or parboil, a small, or moderate-sized shoulder of mutton ; lift it into a hot dish, score it on both sides down to the bone, season it well with fine salt and cayenne or pepper, and finish cooking it upon the gridiron over a brisk fire. Skim the fat from any gravy that may have flowed from it, and keep the dish which contains it quite hot to receive the joint again. Warm a cupful of pickled mushrooms, let a part of them be minced, and strew them over the broil when it is ready to be served ; arrange the remainder round it, and send it instantly to table. The reader will scarcely need to be told that this is an excellent dish FORCED SHOULDER OF MUTTON. Cut off all the flesh from the inside of the joint down to the blade- bone, and reserve it for a separate dish. It may be lightly browned with some turnips or carrots, or both, and made into a small harrico or stewed simply in its own gravy, or it will make in part, a pie or pudding. Bone the mutton (see page 219), flatten it on a table, lay over the inside some thin and neatly-trimmed slices of striped bacon, , and spread over them some good veal forcemeat (No. 1, Chapter VIII.) to within an inch of the outer edge ; roll the joint up tightly towards the knuckle (of which the bone may be left in or not, at pleasure), secure it well with tape or twine, and stew it gently in good gravy, from four hours to four and a half
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