Rolled Shoulder of Mutton

Ingredients

• One shoulder of mutton
• three ounces of butter
• one teaspoonful of salt
• one teaspoonful of pepper
• three tablespoonfuls of bread crumbs
• one and one-half ounces of chopped suet
• one tablespoonful of chopped parsley
• one egg
• one gill of cold water

Method

1. 1

   Bone the mutton, prepare the dressing by mixing pepper, salt, bread crumbs, suet, and parsley, binding with egg.

2. 2

   Stuff the shoulder and roll it, tying with twine.

3. 3

   Melt butter in a saucepan, add the shoulder, cover, and cook for 1.5 hours, basting frequently.

4. 4

   Serve on a hot platter with the collected juices.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 23. The excerpt below is the record exactly as published.

Rolled shoulder of Mutton. — One shoulder of mutton, three ounces of butter, one teaspdonful of salt, one teaspoonful of pepper, three tablespoonfuls of bread crumbs, one and one-half ounces of chopped suet, one tablespoonful of chopped parsley, one egg, one gill of cold water. It is desirable that the mutton should be boned by the butcher, but should this oflSce fall to the cook it is easiest done by placing the mutton with the skin side to the table, and with a sharp knife, making an incision that will enable , the bone to be firmly taken hold of. Proceed then very carefully to separate the bone from the flesh, exercising caution not to break the outer skin. When this is accomplished prepare the dressing. Begin this by mixing in a bowl the pepper, salt, bread crumbs and suet. Add to this the chopped parsley and bind all together with the egg. Place this dressing into the shoulder where the bone has been removed and roll the meat into a neat roll, tying it loosely around with twine WJNDHAM CUTLETS. 51 as the bread in the stuffing swells and room must be allowed for this. Now melt the butter in a saucepan. When it is hot, put in the shoulder, cover it closely and allow it to cook for one hour and a half. During this time of cooking the meat should be frequently basted, and turned occasionally, that it may brown evenly on all sides. When ready for serving, put the meat upon a large, hot platter, pour the grease out of the saucepan and pour in its stead a gill of cold water. Stir the water well around and scrape with the spoon the bottom of the pan that all of the browned juices may be collected and when this liquor boils, pour it over the mutton and serve at once. Windham Cutlets. — Five mutton cutlets from the back rib, one gill of second stock, one carrot, one turnip, one small piece of celery, one onion, one pound of mashed potatoes, yolks of two eggs, one ounce of butter, one-half ounce of flour, one and one-half gills of cold water, one-half tablespoonful of Worcestershire sauce, one-half tablespoonful of catsup, six drops of caramel, one teaspoonful of salt

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