Mutton Shoulder Boiled with Oysters

Ingredients

• Shoulder of mutton
• salt it well for two days
• sprinkle it with pepper
• a bit of mace pounded
• some oysters
• an onion
• a few pepper-corns
• a little good gravy
• thicken this with flour
• and butter

Method

1. 1

   Hang the mutton for some days, then salt it well for two days.

2. 2

   Bone it, sprinkle with pepper and pounded mace, lay oysters over it, roll tight, and tie.

3. 3

   Stew in water with onion and pepper-corns until tender.

4. 4

   Have gravy ready with stewed oysters, thicken with flour and butter, and pour over the mutton when served.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 338. The excerpt below is the record exactly as published.

salt it well for two days ; bone it, and sprinkle it with pepper and a bit of mace pounded : lay some oysters over it, and roll the meat up tight and tie it. Stew it in a quantity of water, with an onion and a few pepper-corns, til) quite tender. Have ready a little good gravy and some oysters stewed in it ; thicken this with flour and butter

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