Mutton, Shoulder of, Roasted

Ingredients

• a shoulder of mutton
• lightly with salt
• some boiled Spanish onions

Method

1. 1

   Hang the shoulder for two weeks, then rub with salt and roast before a fire.

2. 2

   Baste continually and draw closer to the fire near the end.

3. 3

   Serve with gravy and glazed onions.

Nutrition per serving

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.

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. AUow the usual time for roasting, but baste copiously with the above sauce. Rub the dish, when made hot, on which the mutton is to be served with cut garlic or shallot, and pour the sauce from the pan over it. 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, large and small, and strew over, and garnish the broil when served. It is needless to remind the reader that dishes and plates should aU be made very hot, especially for mutton. Time to parboil, one hour ; to griU, twenty minutes. Average cost, lO^d. per pound. Sufficient for five or six persons. Mutton, Shoulder of, Roasted.— This joint should be weU hung; a fortnight in cold dry weather will not be found too much if for a roast. Rub one of six or seven pounds lightly with salt, and put it before a bright clear fire ; baste continually until done, keeping it at eighteen inches distance from the fire to let the heat peneti-ate the middle. When within twenty minutes of being ready for serving, the joint should be drawn nearer to the fire, dredged slightly with flour, and basted to give it a frothed appearance. Have ready some boiled Spanish onions

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