Stuffed and Rolled Shoulder of Mutton

Ingredients

• shouldei of mutton weighing from three to four pounds
• about a table-spoonful of salt
• half a teaspoonful of pepper
• one cupful and a half of stale bread
• one-third of a cupful of cold water
• a table-spoonful of butter
• one-fourth of a teaspoonful of chopped onion
• one-eighth of a teaspoonful of pepper
• one-fourth of a teaspoonful of summer savory
• one-fourth of a teaspoonful of thyme
• one well-beaten egg
• half a pint of water
• one teaspoonful of flour
• half a cupful of cold water

Method

1. 1

   Wipe the meat carefully, dredge with salt and pepper.

2. 2

   Make dressing by soaking bread in water, adding butter, onion, pepper, savory, thyme, and egg.

3. 3

   Spread dressing on meat, roll it up, fasten with skewers, and place in a meat-pan with bones and water.

4. 4

   Cook in a hot oven for 1.25 hours, basting frequently.

5. 5

   Skim fat from gravy, add water to make half a pint, thicken with flour mixed with cold water, boil, and adjust seasoning.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 140. The excerpt below is the record exactly as published.

Stuffed and Rolled Shoulder of Mutton. This is a nice dish for a small family. Buy a shouldei of mutton weighing from three to four pounds, and have the butcher remove the bones, which should be saved. Wipe the meat carefully, and dredge it generously with salt and pepper, using about a table-spoonful of salt and half a teaspoonful of pepper. Make a dressing by soak- ing one cupful and a half of stale bread in one-third of a cupful of cold water, and adding a table-spoonful of butter, one-fourth of a teaspoonful of chopped onion, one-eighth of a teaspoonful of pepper, one- fourth of a teaspoonful of summer savory, one-fourth of a teaspoon- ful of thyme, and one well-beaten egg. After spreading the meat with this dressing, roll it up. Fasten with skewers, and place it on the rack in a meat-pan. Put the bones which were taken from the meat and half a pint of water in the bottom of the pan. Cook in a hot oven for an hour and a quarter, basting half a dozen times with the water in the pan, and salt, pepper, and flour. If the water cook away, add more from time to time. When the meat is done, place it on a hot platter. Skim the fat from the gravy in the pan, and add water VARIOUS MODES OF COOKING MEAT. 269 enough to make half a pint of gravy. Thicken with one teaspoonful of flour, mixed with half a cupful of cold water

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