Stewed Shoulder of Mutton

Ingredients

• Stewed Shoulder of Mutton
• two quarts mutton gravy
• quarter pound rice
• teaspoon mushroom powder
• piece of butter
• half pint cream

Method

1. 1

   Parboil the shoulder, then place in a stewpan with mutton gravy, rice, mushroom powder, and pounded mace.

2. 2

   Stew until rice is tender.

3. 3

   Remove mutton, keep hot, add cream and butter rolled in flour to the rice, stir, and boil for a few minutes.

4. 4

   Serve mutton with rice poured over it.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 362. The excerpt below is the record exactly as published.

Stewed Shoulder of Mutton, first parboil, then put it in stewpan with two quarts mutton 2;ravy, quarter pouna rice, teaspoon mush- room powder, with a little pounded mace, and stew till the rice is tender ; take up mutton and keep hot ; add to the rice half pint cream and piece of butter

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