Shoulder of Mutton with Port

Ingredients

• shoulder of mutton
• one teaspoon salt
• one saltspoon pepper
• one pint boiling water
• one scant tablespoonful of butter
• one scant tablespoonful of flour
• a tumbler of port

Method

1. 1

   Remove the bone from the shoulder, stuff it, dredge with flour, and brown in drippings.

2. 2

   Add onion, salt, pepper, and boiling water, then cook covered for 3 hours.

3. 3

   Blend butter and flour, add to the pot, then add parsley and port, cooking for another hour.

Nutrition per serving

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 153. The excerpt below is the record exactly as published.

SHOULDER OF MUTTON WITH PORT. Mrs. G. W. Wood, 1023 South Olive street, Los Angeles— Have the bone of shoulder of mutton removed by butcher; stuff the pocket with a rich dressing and tie or sew up open- ing; dredge with flour; brown on all sides in drippings or butter, then place in large kettle. Brown a sliced onion in the fat left in the spider and put it in with the meat; add one teaspoon salt, one saltspoon pepper, and one pint boiling water. Stand the pot in oven and cook three hours, tightly covered. Now blend together one scant tablespoonful each of but- ter and flour, add it to the liquid about the meat, after skimming off the fat, then add one teaspoon chopped parsley and a tumbler of port

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