Stuffed and Rolled Shoulder of Mutton

Ingredients

• One pint of bread-crumbs
• One table-spoonful of butter
• One-half tea-spoonful of pepper
• One-half an onion
• One tea-spoonful of dried herbs
• One tea-spoonful of salt

Method

1. 1

   Have the butcher remove the bones from a shoulder piece.

2. 2

   Wipe the meat carefully, and dredge with flour, after sprinkling with salt and pepper.

3. 3

   Rub the butter and crumbs well together, and let them stand at least an hour.

4. 4

   Chop the onion fine, pour boiling water over it, and drain off almost immediately.

5. 5

   Add the chopped onion to the crumbs, and also the salt and pepper, and the herbs.

6. 6

   Spread the meat with this dressing, roll it up, and skewer it together or tie it with clean twine.

7. 7

   Put half a pint of water in the bottom of the baking pan, and roast as directed for a baked leg of mutton, basting frequently.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 74. The excerpt below is the record exactly as published.

STUFFED AND ROLLED SHOULDER OF MUTTON. Have the butcher remove the bones from a shoulder piece. Wipe the meat carefully, and dredge with flour, after sprinkling with salt and pepper. Make the follow- ing STUFFING. One pint of bread-crumbs. One table-spoonful of butter. One-half tea-spoonful of pepper. One-half an onion. One tea-spoonful of dried herbs. One tea-spoonful of salt

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