To Stew a Shoulder of Mutton

Ingredients

• a shoulder of mutton
• Grated bread
• minced suet
• parsley
• pepper
• salt
• nutmeg
• the yolks of two well-beaten eggs
• an onion
• a glass of port wine
• two tablespoonfuls of mushroom catsup

Method

1. 1

   Bone the shoulder, fill with stuffing of bread, suet, parsley, pepper, salt, and nutmeg, bind with egg yolks.

2. 2

   Brown in butter, then stew with water, onion, pepper, salt, and parsley until done.

3. 3

   Thicken with butter and flour, add port wine, and serve with pickles.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 171. The excerpt below is the record exactly as published.

To Stew a Shoulder of Mutton. Bone a shoulder of mutton with a sharp knife, and till the space with the following stuffing : — Grated bread, minced suet, parsley, pepper, salt, and nutmeg ; bind with the yolks of two well-beaten eggs : sew or fasten with small skewers ; brown in a frying-pan, with a bit of butter. Break the boiM?, put it into a saucepan \\At\\ some water, an onion, pepper, salt, and a bunch of parsley : let it stew till the strength be extracted ; strain and thicken with butter rolled in flour : put this with the mutton, and a glass of port wine, into the saucepan, Avhich cover closely, and let stew gently for two hours. Before serving, add two tablespoon- fuls of mushroom catsu

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