Shoulder of Mutton
From The housekeeper's companion, 1883
The shoulder may be boned before broiling.
Presented as published in 1883. 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 housekeeper's companion (1883), page 114. The excerpt below is the record exactly as published.
Shoulder of Mutton. — Broil a shoulder of mutton over a clear, bright fire of coals, let it broil gently, putting the inside to the fire first, cover it with a tin; when nearly done through, turn it; let it brown nicely; when it is done, take it on to a hot steak dish, sprinkle a small tablespoonful of salt and a teaspoonful of pepper over; butter it freely
Cook this with the app: pantry check, scaling, and the assistant.