JEpaule de Mouton farcie (Stuffed Shoulder of Mutton)

Ingredients

• 1 small shoulder of mutton
• 1 small onion, finely chopped
• 1 teaspoonful chopped savoury herbs
• 1 dessertspoonful chopped parsley
• 4 oz. of streaky bacon cut up very small
• salt and pepper
• fat for baking
• 1 egg
• bread-crumbs

Method

1. 1

   Trim the joint, remove bones, and lay it out.

2. 2

   Season with salt and pepper, sprinkle herbs, parsley, and onion, and layer with bacon.

3. 3

   Roll up the meat, secure with string or skewers, and place in a baking pan with dripping or butter.

4. 4

   Cover with greased paper and bake for about 1.5 hours, basting frequently.

5. 5

   Remove paper, brush with egg, cover with breadcrumbs, and bake for another 20-30 minutes.

6. 6

   Serve with thin brown gravy.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 352. The excerpt below is the record exactly as published.

JEpaule de Mouton farcie ( Stuffed Shoulder of Mutton). — 1 small shoulder of mutton, 1 small onion, finely chopped, 1 teaspoonful chopped savoury herbs, 1 dessertspoonful chopped parsley, 4 oz. of streaky bacon cut up very small, salt and pepper, fat for baking, 1 egg, bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.