Stuffed Shoulder of Mutton

Ingredients

• shoulder of mutton
• well-seasoned bread stuffing

Method

1. 1

   Remove the bone from the shoulder, lay a thin covering of stuffing on the meat, roll it up, tie with twine, and cook as you would a rolled brisket of veal.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 212. The excerpt below is the record exactly as published.

) Stuffed shoulder mutton (No. 686 ;3 lbs, net, boned, and stuffing, 35 cents.) Macaroni and tomatoes, Italienne (No. 65 ; V2 lb, macaroni, y^ can tomato, 2 ozs, cheese, etc., 14 cents for about 14 orders.) Summer beets in sauce (5 beets and sauce, 6 cents.) Cabbage (2 heads, 10 cents.) Onions in cream (5 cents.) Potatoes browned, mashed (8 cents.) Baked corn starch pudding, red cherry syrup for sauce (No. 689; 24 cents.) Raspberry pie, apple pie (used canned apples, 3 pies, 30 cents.) Vanilla ice cream (3 pts, cream, etc., 40 cents.) Angel food cake (No. 2 ; doubled, 25 cents.) Nuts, raisins, cheese, crackers, condi- ments, pickles 35. Butter 10, milk 24, cream 10, coffee, tea, sugar 16. Total, $4 \2\ 34 persons; about 12 cents a plate. 683— Scotch Barley Broth. mel ; because that is the name of the sauce, it is always a cream-white dish. If you put your fish to bake in plain milk or cream at fii&t, exp^ecting to thicken the sauce when the fish is done, you find that it has been curdled by the gelatine from the fish and has an unsightly ap- pearance.^ Make the ^cream sauce first, of rich milk, a little minced onion, butter and flour, pour it boiling hot over the fish in a baking pan; bake about ^ hour basting twice ; at last add a little cream and chopped parsley. Serve in small plates with Parisienne potatoes plain steamed in the same. lake the trimmings of the lamb, tne shank, shoulder bone and neck of mut- ton, and add spare pieces of other meats; boil them in eight quarts of water from early morning until 10 or 1 1 o'clock. Boil 6 tablespoonfuls of barley for 6 quarts of soup in a separate saucepan. Strain off the broth, skim well, put in 2 cupfuls of turnip, carrott and onion cut in small dice, some chopped parsley, salt and pepper, the barley already cooked and rinsed off in hot water; boil till the vegetables are done, thicken very slightly and add a cupful of lean meat from the neck of mutton, also cut in dice. 684— Trout a la Bechamel. Another name for it is trout baked in cream. As previously stated at No. 662, any dish of fish or meat that is in cream sauce is allowably designated a la Becha- 685— Corned Beef and Cabbage. The beef having been well corned, the next requisite to make it a good dish is to give it plenty of time to boil tender. The cabbage should be boiled separately and chopped and seasoned at last with the fat from the beef boiler. If cooked together the beef left to slice cold is too_ strongly flavored. Serve the cabbage in a flat dish with a slice of beef on top. 686— Stuffed Shoulder of iVlutton, Take out the bone, lay a thin covering of well-seasoned bread ^^tuffin

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