Stuffed Shoulder of Mutton
From Culinary jottings, 1885
Garnish with glazed small white onions.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 223. The excerpt below is the record exactly as published.
a blade of mace ; thicken in the bain-marie with the yolks 400 MEXU FOR A DIMNER OF SIX. of three eggs : when satisfactory, strain and put in the pieces of chicken, heating them without boiling. Cut the carrot, and French beans, with the livers you saved, into dice, and when you dish the chicken, garnish your entree with thera. A casserole of mashed potatoes, shaped like the pastry case of a vol-au-vent, and nicely ornamented, can hold the chicken, and the garnish should be sprinkled over the surface. 4. — Order a shoulder of the best mutton you can gct^ bone it carefully, wash it, dry it, and Shouiaer of mutton flatten it out upon a clean board, stuffed. ^ Dust it over with pepper and salt, and lay over it a number of tliin slices of cold cooked bacon. ^Make a good bowl of turkey stuffing (page 109) and spread it cvenl}- over the bacon, roll the meat care- fully up, and secure it in shape with tapes. Put four ounces of butter into a stew-pan, and turn the roll of mutton over in it till it takes colour. Now pour in a pint or so of good broth made from the bones and trimmings, with two Bombay onions cut up, a clove of garlic, a carrot sliced, six pepper corns, a blade of mace, a good piece of celery, a dessert-spoonful of sugar, a dessert-spoonful of salt, a tumbler of chablis or sauteme, and half a glass of brandy
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