Mutton, Shoulder of (a recipe by a Scotch lady)

Ingredients

• a shoulder of mutton
• half a pint of meat-gravy
• the same quantity of port wine
• a spoonful of walnut ketchup
• a spoonful of musliroora ketchup
• two fine anchovies
• a pinch of cayenne pepper
• salt to taste

Method

1. 1

   Hang the shoulder until tender, then roast it before a fire.

2. 2

   Score the joint, baste with a mixture of meat gravy, port wine, ketchups, anchovies, and seasonings.

3. 3

   Serve with sauce from the pan.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 980. The excerpt below is the record exactly as published.

Mutton, Shoulder of (a recipe by a Scotch lady).— Hang a shoulder of mutton until tender, and, when ready for cooking, put it before a bright clear fire for three-quarters of an hour, or, according to the weight of the shoulder, until half done. Remove the joint from the fire, and, as expeditiously as possible, score it on both sides. Put it again to the tire, first emptying the dripping-pan of the fat, and replacing it with the gravy that may have flowed while scoring, and enough of meat-gravy to make half a pint ; add the same quantity of port wine, and a spoonful each of walnut and musliroora ketchup, with two fine anchovies boned and pulped, a pinch of cayenne pepper, and salt to taste

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