Stuffed Shoulder of Mutton
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 122. The excerpt below is the record exactly as published.
Stuffed Shoulder of Mutton. Get the butcher to remove the blade bone from a small shoul- der of mutton (the bone will make excellent soup) ; wipe the meat with a cloth wrung out of borax and water, and then fill the place from which the bone was removed with a force- meat made according to the following directions: Shape the meat and tie it up securely with narrow tape, and roast (or bake) it in the usual way. Send to table with brown gravy poured round the dish. For the forcemeat, to every half-pint of fresh white breadcrumbs, which have been passed through a sieve, add two ounces of very finely-chopped suet (weighing it after it has been chopped), a tablespoonful of minced parsley, a teaspoonful of finely-powdered mixed herbs, half a teaspoon- ful of grated lemon-peel, a teaspoonful of chopped onion and a tablespoonful of lean bacon, or ham, which has been passed through a meat chopper. Season with salt, black pepper, cayenne and a little powdered mace, and moisten the force- meat with one well-beaten egg
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