Stew a Shoulder of Mutton

Ingredients

• 1 shoulder of mutton
• I 5 pint hot water
• Pepper
• Salt
• I i oz. flour
• 1 table-spoonful ketchup
• 4 oz. bread crumbs
• 1 oz. chopped suet
• 1 table-spoonful chopped parsley
• I table-spoonful chopped thyme
• 1 egg

Method

1. 1

   Take a shoulder of mutton, and cut out the blade-bone without injuring the form of the meat, or upper skin.

2. 2

   Make a stuffing of the above ingredients, and lay this in the place from which the bone was cut; then roll it up, and skewer or bind it firmly with tape.

3. 3

   Rub the bottom of a stew-pan with suet, and brown the mutton.

4. 4

   When sufficiently brown, lay two skewers in the bottom of the pan, and return the meat to it; add stock or boiling water, and let it stew for an hour and a half; thicken the gravy with the flour, add the ketchup, and season with pepper and salt.

5. 5

   Skim the gravy before serving, to remove the fat.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 20. The excerpt below is the record exactly as published.

STEW A SHOULDER OF MUTTON. 1 shoulder of mutton. I 5 pint hot water. Pepper and salt. I i oz. flour. 1 table-spoonful ketchup. STUFFING. 4 oz. bread crumbs. 1 oz. chopped suet. 1 table-spoonful chopped parsley. I table-spoonful chopped thyme. 1 egg

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