Shoulder of Mutton Stuffed and Braised
From The Portland Woman's Exchange Cook Book, 1913
Serves 5
This joint is very nice baked.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 33. The excerpt below is the record exactly as published.
Shoulder of Mutton Stuffed and Braised. 1 small shoulder of mutton. 3 quarts of stock. 1 tablespoon of chopped parsley. 1 teaspoon of sweet herbs. 1 shallot. 2 dessertspoons chopped bacon. 2 dessertspoons bread crumbs. 2 dessertspoons chopped fowl or game. 1 yolk of egg. Pepper and salt. 1 dessertspoon of chopped mushrooms
Cook this with the app: pantry check, scaling, and the assistant.