Shoulder of Mutton Stuffed and Braised

Ingredients

• One small shoulder of Mutton
• Three quarts of Second Stock
• One tablespoonful of chopped Parsley
• One teaspoonful of sweet Herbs
• One Shalot
• Two ounces of chopped Bacon
• Two ounces of Bread-crumbs
• Two ounces of chopped Fowl or Game
• One Yolk of Egg
• Pepper and Salt
• One dessertspoonful of chopped Mushrooms

Method

1. 1

   Bone a shoulder of mutton, mix all the above ingredients well together and stuff the mutton with them, roll it up into a neat shape not too long, sew it up, braise it in the stock for about two hours according to size.

2. 2

   When done, take it out and glaze it; serve with brown or piquante sauce.

3. 3

   This joint is very nice baked.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 49. The excerpt below is the record exactly as published.

Shoulder of Mutton Stuffed and Braized. Ingredients. One small shoulder of Mutton. Three quarts of Second Stock. One tablespoonful of chopped Parsley. One teaspoonful of sweet Herbs. VARIOUS RECIPES. 153 One Shalot. ' Two ounces of chopped Bacon. Two ounces of Bread-crumbs. Two ounces of chopped Fowl or Game. One Yolk of Egg. Pepper and Salt. One dessertspoonful of chopped Mushrooms

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