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To Roast a Shoulder of Mutton
From Modern cookery, in all its branches, 1884
Serves 6
A shoulder of mutton can also be boiled.
Presented as published in 1884. 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
Nutrition per serving
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories10 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium2.5 mg
Potassium10 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus6.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Water2.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 227. The excerpt below is the record exactly as published.
TO ROAST A SHOULDER OF MUTTON. Flour it well, and baste it constantly with its own dripping ; do not place it close enough to the fire for the fat to be in the slightest degree burned, or even too deeply browned. An hour and a half will roast it
Cook this with the app: pantry check, scaling, and the assistant.