Stuffed Shoulder of Mutton

Ingredients

• a shoulder of mutton
• equal quantities of lean pork
• and bacon (a pound in all)
• a bunch of savoury herbs
• an onion
• a carrot
• a handful of button mushrooms
• two cloves
• a quart of good broth or water

Method

1. 1

   Bone the shoulder of mutton and trim off excess fat.

2. 2

   Sprinkle with pepper and salt.

3. 3

   Make sausage-meat with equal quantities of lean pork and bacon, seasoned with pepper, salt, and a little mace.

4. 4

   Stuff the shoulder, secure it, brown in melted butter, add broth, herbs, onion, carrot, mushrooms, and cloves.

5. 5

   Simmer until done, basting often.

6. 6

   Serve with strained gravy.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 981. The excerpt below is the record exactly as published.

an onion, a carrot, a turnip, and a stick of celery, put them with the mutton into a stewpan, pour in good stock enough to cover, and add a clove of garlic, a bay-leaf, a blade of mace, two cloves, a dessert-spdonful of salt, haJf the quantity of white pepper, and a large pinch of cayenne. Let the whole simmer gently, with the lid closed, for four hours, strain, and thicken the gravy -svith an ounce of butter rolled in flour ; put the meat on a hot dish with a little of the gTavj'-, add to the remainder half the juice of a lemon and a glassful of white wine. Serve with French beans boiled in the usual way, drained and warmed up in good gravy, or with spinach round the dish ; or, having taken out the blade- bone, sprinkle the under side with pepper, salt, chopped parsley, and shred shallot, but use only enough of the latter to give it a slight flavour. Roll the meat into a nice shape, and stew gently for three hours in a braising-pan with a pint of good stock, add salt, a very small pinch of cayenne, a few peppercorns, and a bunch of sweet herbs, and, an hour before serving, a couple of carrots cut into strips, the same of turnips in halves, and four middle-sized onions ; pour in a glass of white wine, and when ready serve the vegetables round the meat, and the gravy over it. Probable cost, 9d. to lOd. per pound. Mutton, Shoulder of. Stuffed. - Having boned a shoulder of mutton, and trimmed off the excess of fat, stretch it out on a pasteboard, and sprinkle over it pepper and salt. Make a sausage-meat with equal quantities of lean pork and bacon (a pound in aU), seasoned with pepper, salt, and a little MUT ( 451 ) MUT mace ; pound these in a mortar, and stuff the shoulder ; then round it to a nice shape, having first secured the forcemeat ; use strong thread, and if properly and carefully done there is no fear of the sausage-meat leaving its place. Put the stuiied shoulder iq a large stewpan con- taining some melted butter, and brown sUghtly both sides of it. Pour in a quart of good broth or water, and when it has boiled, and been skimmed, add a bunch of savoury herbs, an onion, a carrot, a handful of button mushi-ooms

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