Roasted, Stuffed and Rolled Shoulder of Mutton

Ingredients

• Have the butcher remove the bones from a shoulder piece
• dredge with flour, after sprinkling with salt and pepper
• 1 pt. of bread crumbs
• 1 tablespoon of butter
• 1/2 teaspoon of pepper
• 1/2 onion
• 1 teaspoon of dried herbs
• 1 teaspoon of salt

Method

1. 1

   Wipe the meat carefully, and dredge with flour, after sprinkling with salt and pepper.

2. 2

   Make the following stuffing: 1 pt. of bread crumbs, 1 tablespoon of butter, 1/2 teaspoon of pepper, 1/2 onion, 1 teaspoon of dried herbs, 1 teaspoon of salt.

3. 3

   Rub the butter and crumbs well together and let them stand at least an hr.

4. 4

   Chop the onion fine, pour boiling water over it, and drain off almost immediately.

5. 5

   This removes the rank taste of the onion.

6. 6

   Add the chopped onion to the crumbs, and also the salt and pepper, and the herbs, if there are any.

7. 7

   Spread the meat with this dressing, roll it up and skewer it together, or else tie it around with clean twine, if there are no skewers.

8. 8

   Rub over with soft butter and place the meat on the rack; roast in quick oven.

9. 9

   Allow but 20 minutes to a lb. in baking with a stuffing.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 230. The excerpt below is the record exactly as published.

ROASTED, STUFFED AND ROLLED SHOULDER OF MUTTON. — Have the butcher remove the bones from a shoulder piece. Wipe the meat carefully, and dredge with flour, after sprink- ling with salt and pepper. Make the following stuffing: 1 pt. of bread crumbs, 1 tablespoon of butter, J^ teaspoon of pepper, Y-i onion, 1 teaspoon of dried herbs, 1 teaspoon of salt

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