Stuffed Mutton Shoulder

Ingredients

• e-half ounces of chopped suet
• one tablespoonful of chopped parsley
• one egg
• one gill of cold water
• pepper
• salt
• bread crumbs
• butter

Method

1. 1

   Bone the mutton carefully.

2. 2

   Mix pepper, salt, bread crumbs, and suet in a bowl.

3. 3

   Add parsley and bind with egg.

4. 4

   Stuff the mixture into the mutton, roll it, and tie with twine.

5. 5

   Melt butter in a saucepan, add the mutton, cover, and cook for 1.5 hours, basting frequently.

6. 6

   Serve with a sauce made from the pan drippings and cold water.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 23. The excerpt below is the record exactly as published.

e-half ounces of chopped suet, one tablespoonful of chopped parsley, one egg, one gill of cold water. It is desirable that the mutton should be boned by the butcher, but should this office fall to the cook it is easiest done by placing the mutton with the skin side to the table, and with a sharp knife, making an incision that will enable the bone to be firmly taken hold of. Proceed then very carefully to separate the bone from the flesh, exercising caution not to break the outer skin. When this is accomplished prepare the dressing. Begin this by mixing in a bowl the pepper, salt, bread crumbs and suet. Add to this the chopped parsley and bind all together with the egg. Place this dressing into the shoulder where the bone. has been removed and roll the meat into a neat roll, tying it loosely around with twine WINDHAM CUTLE TS. 5 \ as the bread In the stuffing swells and room must be allowed for this. Now melt the butter

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