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Roast Shoulder of Mutton (with Tomatoes)
From Tried favourites cookery book, 1909
Serves 1
Tomatoes should be salted and baked separately.
Presented as published in 1909. 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
Nutrition per serving
624Calories
21 gProtein
65 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein21 g
Carbohydrates65 g
Fiber9.9 g
Sugars5.3 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol203 mg
Sodium3399 mg
Potassium767 mg
Calcium266 mg
Iron7.1 mg
Magnesium85 mg
Phosphorus280 mg
Zinc2.1 mg
Copper0.6 mg
Manganese3.8 mg
Vitamin D1 mcg
Vitamin C6.3 mg
Vitamin A105 mcg
Vitamin E1.3 mg
Vitamin K119 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate101 mcg
Choline166 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 39. The excerpt below is the record exactly as published.
Roast Shoulder of Mutton (with Tomatoes). stuffing— Teacupful of Bread Crumbs, i teacupful of Suet, tablespoouful of Parsley, do. mixed Herbs, grated Rind of Lemon and the Juice, i tea- spoonful of Salt, of Pepper rather less, yolk of Egg. Place all diy ingredients in small basin ; mix thoroughly, and add lemon juice and egg. Wipe mutton with a hot water cloth, talvo out bones, and spread stuffing ; sew up, lacing, and leaving both ends to draw out when cooked. Oven should bo veiy hot. . Place on tin (with double dish, under one filled with Avater to absorb gases from meat), pour dripping over it, and baste frequently until the last hour, when it should be allowed to diw and become crisp. Place best side doAvn. Cook 20 minutes to each lb., and 20 over (Avhite meat, 30, and 30 overj. Tomatoes should be sprinkled Avith salt after skinning them, and baked on .a slightly greased tin 6 or 10 minutes. Dip in hot water to remove skin. Gravj' — J gill of brown stock, or Avarm water coloured with ketchup ; seasoning of salt and pepper
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