Mutton, Shoulder of, Stewed

Ingredients

• a shoulder of mutton
• an onion
• a carrot
• a turnip
• a stick of celery
• a clove of garlic
• a bay-leaf
• a blade of mace
• two cloves
• a dessert-spoonful of salt
• half the quantity of white pepper
• a large pinch of cayenne

Method

1. 1

   Hang the joint in dry cold weather for three days.

2. 2

   Pare off excess fat, fill with forcemeat, and stew with vegetables and seasonings covered in stock.

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, glaze them, put the mutton on a hot dish, make a gravy from the drippings, garnish %vith the glazed onions, and send onion sauce to table in a tureen. Time, a •quarter of an hour to the pound. Probable cost, 9|d. to lOd. per pound. Sufficient for five or six persons. Mutton, Shotdder of. Stewed. — Hang this joint as long as possible in dry cold weather ; for stewing three days will be sufficient. Procure one, not too large or too fat, pare off what is unnecessary of the fat, and use it for a common crust ; take out the bladebone, and fill the space with a forcemeat as for veal, sew up the opening, slice an onion, a carrot, a turnip, and a stick of celery, put them with the mutton into a stewpan, pour in good stock enough to cover, and add a clove of garlic, a bay-leaf, a blade of mace, two cloves, a dessert-spdonful of salt, haJf the quantity of white pepper, and a large pinch of cayenne

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