Rolled Shoulder of Mutton

Ingredients

• One shoulder of mutton
• three ounces of butter
• one tea-spoonful of salt
• one salt-spoonful of pepper
• three table-spoonfuls of bread crumbs
• one and one-half ounce of chopped suet
• one table-spoonful 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, and suet.

2. 2

   Add chopped parsley and bind with egg.

3. 3

   Stuff the shoulder, roll it, and tie loosely.

4. 4

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

5. 5

   Serve on a hot platter with a gill of cold water stirred in the pan to collect juices.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 43. The excerpt below is the record exactly as published.

Rolled Shoulder of Mutton.— One shoulder of mutton, three ounces of butter, one tea-spoonful of salt, one salt- spoonful of pepper, three table-spoonfuls of bread crumbs, one and one-half ounce of chopped suet, one table-spoonful of chopped parsley, one egg, one gill of cold water

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