Rolled Shoulder of Mutton
From The art of cooking, 1880
It is desirable that the mutton should be boned by the butcher.
Presented as published in 1880. 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
As published
This recipe was extracted from The art of cooking (1880) 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 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
Cook this with the app: pantry check, scaling, and the assistant.