Shoulder of Mutton (Boiled with Oysters)

Ingredients

• Shoulder of Mutton
• about % pt. of good gravy
• about 2 doz. oysters
• an onion
• a few peppercorns
• I tablespoonful of flour
• butter
• a piece of mace
• a little water
• a little pepper

Method

1. 1

   Hang the mutton for a few days, salt it for two days, bone it, and sprinkle with pepper and mace.

2. 2

   Lay oysters over it, roll tightly, and tie.

3. 3

   Stew in water with onion and peppercorns until tender.

4. 4

   Prepare gravy with oysters and thicken with flour and butter, then pour over the mutton.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 32. The excerpt below is the record exactly as published.

Shoulder of Mutton (Boiled with Oysters) —Ingre- dients—A little pepper, a piece of mace, about 2 doz. oysters, a little water, an onion, a few peppercorns, about % pt. of good gravy, I tablespoonful of flour and butter

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