Stewed Shoulder of Lamb

Ingredients

• a shoulder of Lamb
• an equal quantity of fat bacon
• 1 pint of veal broth
• 1 pint of brown gravy
• one boiled sweetbread cut in dice
• a few pickled mushrooms
• pepper
• salt
• mace

Method

1. 1

   Bone the shoulder, chop flesh and bacon, stuff shoulder, braise slowly for two hours.

2. 2

   Glaze, serve with tomato or sorrel sauce.

3. 3

   Alternatively, stuff with veal forcemeat, simmer with bacon and herbs, serve with gravy, sweetbread, mushrooms, and lemon slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 233. The excerpt below is the record exactly as published.

Stewed Shoulder of Lamb.— (1) Bone a shoulder of Lamb, cut off a little of the flesh, chop it fine together with an equal quantity of fat bacon, and with this stuff the shoulder. Boll it up, put it into a braising-pan with vegetables and a very little stock, and braise slowly for about two hours over a moderate fire. Take it out, glaze it, put it on a hot dish, and serve with tomato or sorrel sauce. (2) Stuffed. — Bemove the bones from the under-side of a shoulder of Lamb, leaving the shank-bone ; stuff the shoulder with veal forcemeat seasoned with pepper, salt, and mace, and fasten the ends up. Put some slices of bacon at the bottom of a stewpan, put in the shoulder; cover with more fat bacon and some fine herbs, pour in 1 pint of veal broth, and let it simmer gently at the side of the fire for three-quarters-of-an-hour ; when cooked, put the Lamb on a hot dish. Pour 1 pint of brown gravy into a saucepan with one boiled sweetbread cut in dice and a few pickled mushrooms

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