Stuffed Roast Shoulder of Mutton

Ingredients

• Wash the meat well and remove the bone
• leaving about five inches of leg bone
• three-quarters of a pound veal
• half pound sausage meat
• whites of two eggs
• half milk and cream
• half milk and cream
• pepper
• salt
• three tablespoons sherry
• onions
• carrots
• some water
• glaze with a brown glaze
• half cup good stock
• color with some kitchen bouquet

Method

1. 1

   Remove the bone from the shoulder, stuff with a mixture of veal and sausage meat, season, and roast in the oven with water, sherry, onions, and carrots for about one hour.

2. 2

   Baste until golden brown, glaze with a brown glaze, and serve with mint sauce or hot currant jelly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 244. The excerpt below is the record exactly as published.

Stuffed Roast Shoulder of Mutton Epaule de Mouton farcie et totie Wash the meat well and remove the bone, leaving about five inches of leg bone in; remove the shoulder blade; bone and stuff. Stuffing. To three-quarters of a pound veal take half pound sausage meat. Pass through machine six times with the whites of two eggs, then through a sieve. Stir on ice, adding half milk and cream, then pepper and salt and three tablespoons sherry, then little more milk and cream mixed; try in hot water and add milk and cream until suitable. Fill the shoulder; put together with a few skewers; put on a buttered pan, and roast in oven with some water, a little sherry, pepper, salt, onions, and carrots, about one hour (baste now THE SWEDISH, FRENCH, and then) until golden brown. When done, lift it carefully on to a hot platter, remove the skewers, and glaze with a brown glaze. Remove the fat from the gravy, add half cup good stock, put on the stove; shake the pan; color with some kitchen bouquet

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