Stewed and Baked Mutton

Ingredients

• a shoulder of mutton
• a good lump of butter
• fine raspings
• chopped parsley
• thyme
• pepper
• salt

Method

1. 1

   Bone and trim the shoulder of mutton, simmer in water for two hours.

2. 2

   Rub with butter, strew with raspings, parsley, thyme, pepper, and salt.

3. 3

   Finish cooking in the oven for half an hour.

4. 4

   Serve with boiled spinach and gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 981. The excerpt below is the record exactly as published.

salt, haJf the quantity of white pepper, and a large pinch of cayenne. Let the whole simmer gently, with the lid closed, for four hours, strain, and thicken the gravy -svith an ounce of butter rolled in flour ; put the meat on a hot dish with a little of the gTavj'-, add to the remainder half the juice of a lemon and a glassful of white wine. Serve with French beans boiled in the usual way, drained and warmed up in good gravy, or with spinach round the dish ; or, having taken out the blade- bone, sprinkle the under side with pepper, salt, chopped parsley, and shred shallot, but use only enough of the latter to give it a slight flavour. Roll the meat into a nice shape, and stew gently for three hours in a braising-pan with a pint of good stock, add salt, a very small pinch of cayenne, a few peppercorns, and a bunch of sweet herbs, and, an hour before serving, a couple of carrots cut into strips, the same of turnips in halves, and four middle-sized onions ; pour in a glass of white wine, and when ready serve the vegetables round the meat, and the gravy over it. Probable cost, 9d. to lOd. per pound. Mutton, Shoulder of. Stuffed. - Having boned a shoulder of mutton, and trimmed off the excess of fat, stretch it out on a pasteboard, and sprinkle over it pepper and salt. Make a sausage-meat with equal quantities of lean pork and bacon (a pound in aU), seasoned with pepper, salt, and a little MUT ( 451 ) MUT mace ; pound these in a mortar, and stuff the shoulder ; then round it to a nice shape, having first secured the forcemeat ; use strong thread, and if properly and carefully done there is no fear of the sausage-meat leaving its place. Put the stuiied shoulder iq a large stewpan con- taining some melted butter, and brown sUghtly both sides of it. Pour in a quart of good broth or water, and when it has boiled, and been skimmed, add a bunch of savoury herbs, an onion, a carrot, a handful of button mushi-ooms, and two cloves ; simmer until done, basting the meat often with the gravy during the last half hour. Serve the meat on a hot dish ; strain and take off all fat from the gravy, keep the meat hot before the fire, return the gravy to a small stewpan, and boil rapidly until it is re- duced in quantity ; then pour it over the meat, and garnish with glazed onions. Time to brown, seven or eight minutes for each side ; to dress altogether, two hours and a half. Probable cx)st, 9|d. to lOd. per pound. Sufficient for seven or eight persons. Mutton, Shoulder of, with. Oysters. — This joLut is seldom cooked at the present time in this fashion, but we give the recipe to show the variety of ways in which a shoulder of mutton may be served. When boned, it should be highly seasoned with salt, pepper, and pounded mace. Place a layer of oysters, bearded, over the inside of the meat, sew up the opening, and roll the joint up neatly, securing it with a broad tape so that it may not get loose during the stewing, simmer gently in beef gravy or broth just enough to cover it, add an onion stuck with two cloves, and half a tea-spoonful of whole pepper; serve with oyster sauce poured over the meat. Time, according to size, twenty minutes to the pound. Probable cost, 9d. to lOd. per pound. Sufficient, seven pounds for six or seven Mutton Steaks, French.— Cut steaks from the neck ; make them neat by shortening the bones, which put aside with the trimmings for gi'avy. Put the steaks into a stewpan, and bring them to the boil, with a few small onions, savoury herbs, and water to cover ; remove at once to a dish to drain, put the trimmings and bones into the liquor from which they were taken, and boil for an hour. WhCn strained, set the gravy to cool, and when the fat is cleared off thicken it with browned butter and flour; flavour with salt, pepper, and a little A-inegar. When the steaks are ready (they should be fried in the meanwhile, and dipped into egg, bread-crumbs, and finely-minced herbs), pour the gravy on a hot deep dis-h, and lay the steaks into it. Time to boil steaks, two minutes ; to fry, five minutes. Sufficient, two pounds for four persons. Mutton, stewed. — Take sUces of half an inch tliick, and without fat, from any roast joint, season them well with pepper, salt, a little shred shallot, and mushroom powder, mixed together, and sprinkled over the meat. Put a pint of broth into a stewpan, lay in thi; meat with a couple of young carrots sliced, and a couple of small onions. Let the mutton stew until the carrots are tender ; keep the lid of the stewpan closed. Put the meat in the centre of a hot dish, thicken the gravy with half an ounce of butter kneaded with a Httle flour, add any store sauce — Harvey's or any other preferred — and serve with dried rice round the dish. Time to stew meat, half an hour. Sufficient, a pound and a half of meat for four or more persons. Mutton, Stewed and Baked.— A shoulder of mutton is deprived of its greasy quality by being partially boiled, or rather stewed, and its cooking completed in the oven. Procure a middle-sized shoxilder, trim off any excess of fat, and bone it ; put it into a stewpan with just water enough to cx)ver it. Simmer gently for two hours or more, according to the j size. Put it before the fire, tie a good lump of I butter in a coarse muslin, rub the mutton well over, and then strew thickly with fine raspings, chopped parsley, thyme

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