Mutton, Shoulder of, Boiled
From Cassell's dictionary of cookery, 1892
Serves 8
Time to parboil is one hour; grilling takes twenty minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 980. The excerpt below is the record exactly as published.
Mutton, Shoulder of, Boiled.— Half roast, or stew, or parboil, a joint of six pounds, then cut it once or twice on both sides to the bone, season the cuts and outside with csayenne, and finish dressing on a gridiron over a brisk fire ; take the gra\y, not the fat, add to it some pickled mushrooms
Cook this with the app: pantry check, scaling, and the assistant.