Shoulder of Mutton Potted

Ingredients

• a shoulder of mutton
• 2 ounces fine-cut larding pork
• 1 cupful of broth or boiling water
• a small clove of garlic
• 1 onion
• y, carrot
• 1 tablespoonful seasoning salt
• 1 tablespoonful cornstarch
• 1 gill of cold water

Method

1. 1

   Remove bones from the shoulder and fill it with forcemeat.

2. 2

   Tie it firmly and season with salt.

3. 3

   In a saucepan, fry larding pork until light brown, add the meat and cook until browned.

4. 4

   Add broth, garlic, onion, carrot, and bouquet, cover, and cook slowly for 2.5 to 3 hours.

5. 5

   After cooking, remove the meat, strain the gravy, mix cornstarch with cold water, add to gravy, and boil to make 1 pint of sauce.

6. 6

   Serve with the meat.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 214. The excerpt below is the record exactly as published.

Shoulder of Mutton^ Potted.— -Bemove the bones from a shoulder of mutton and fill it either with sausage or veal forcemeat, or with bread and potato filling (see Fobgemeat), sew up, and tie firmly with a string; season with 1 tablespoonful seasoning salt. Place a saucepan large enough to hold the shoulder over the fire with 2 ounces fine-cut larding pork ; fry light brown ; put in the meat, turn frequently, and cook till the meat has obtained a light- brown color ; then add 1 cupful of broth or boiling water, a small clove of garlic, 1 onion, y, carrot, and a small bouquet ; cover and cook slowly from 2^2 to 3 hours (adding more water if it boils away). When done take the shoulder from saucepan, lay it on a hot dish, remove all the fat from the gravy ; mix 1 tablespoonful cornstarch with 1 gill of cold water

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