Stuffed Shoulder or Leg of Mutton with Oysters

Ingredients

• a little grated bread
• some beef-suet
• yolks of hard eggs
• three anchovies
• a bit of an onion
• salt
• pepper
• thyme
• winter-savoury
• twelve oysters
• some nutmeg grated

Method

1. 1

   Mix all ingredients finely and work into a paste with raw eggs.

2. 2

   Stuff the mutton under the skin and roast.

3. 3

   For sauce, stew oyster-liquor, claret, anchovies, nutmeg, onion, and remaining oysters together, then remove the onion and serve under the mutton.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 31. The excerpt below is the record exactly as published.

stuff a Shoulder or Leg of Mutton with Oysters: — Take a little grated bread, some beef-suet, yolks of hard eggs, three anchovies, a bit of an onion, salt and pepper, thyme and winter-savoury, twelve oysters, some nutmeg grated

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