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✪ Stuffed Shoulder of Mutton,
and two cloves ; simmer until done, basting the
meat often with the gravy during the last half
hour. Serve the meat on a hot dish ; strain
and take off all fat from the gravy, keep the
meat hot before the fire, return the gravy to a
small stewpan, and boil rapidly until it is re-
duced in quantity ; then pour it over the meat,
and garnish with glazed onions. Time to brown,
seven or eight minutes for each side ; to dress
altogether, two hours and a half. Probable
cx)st, 9|d. to lOd. per pound. Sufficient for
seven or eight persons.
Mutton, Shoulder of, with. Oysters.
— This joLut is seldom cooked at the present
time in this fashion, but we give the recipe to
show the variety of ways in which a shoulder of
mutton may be served. When boned, it should
be highly seasoned with salt, pepper, and
pounded mace. Place a layer of oysters,
bearded, over the inside of the meat, sew up
the opening, and roll the joint up neatly,
securing it with a broad tape so that it may
not get loose during the stewing, simmer
gently in beef gravy or broth just enough to
cover it, add an onion stuck with two cloves,
and half a tea-spoonful of whole pepper;
serve with oyster sauce poured over the meat.
Time, according to size, twenty minutes to the
pound. Probable cost, 9d. to lOd. per pound.
Sufficient, seven pounds for six or seven
Mutton Steaks, French.— Cut steaks
from the neck ; make them neat by shortening
the bones, which put aside with the trimmings
for gi'avy. Put the steaks into a stewpan, and
bring them to the boil, with a few small onions,
savoury herbs, and water to cover ; remove at
once to a dish to drain, put the trimmings and
bones into the liquor from which they were
taken, and boil for an hour. WhCn strained,
set the gravy to cool, and when the fat is cleared
off thicken it with browned butter and flour;
flavour with salt, pepper, and a little A-inegar.
When the steaks are ready (they should be
fried in the meanwhile, and dipped into egg,
bread-crumbs, and finely-minced herbs✪ Mutton Steaks, French), pour
the gravy on a hot deep dis-h, and lay the steaks
into it. Time to boil steaks, two minutes ; to
fry, five minutes. Sufficient, two pounds for
four persons.
Mutton, stewed. — Take sUces of half an
inch tliick, and without fat, from any roast
joint, season them well with pepper, salt,
a little shred shallot, and mushroom powder,
mixed together, and sprinkled over the meat.
Put a pint of broth into a stewpan, lay in thi;
meat with a couple of young carrots sliced,
and a couple of small onions. Let the mutton
stew until the carrots are tender ; keep the lid of
✪ Stewed Mutton
Page 982 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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 stuffed shoulder iq a large stewpan containing 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 mushrooms, and two cloves ; simmer until done, basting the meat often with the gravy during the last half hour. Serve the meat on a hot dish ; strain and take off all fat from the gravy, keep the meat hot before the fire, return the gravy to a small stewpan, and boil rapidly until it is reduced in quantity ; then pour it over the meat, and garnish with glazed onions. Time to brown, seven or eight minutes for each side ; to dress altogether, two hours and a half. Probable cost, 9|d. to lOd. per pound. Sufficient for seven or eight persons.
Mutton, Shoulder of, with. Oysters.
— This joint is seldom cooked at the present time in this fashion, but we give the recipe to show the variety of ways in which a shoulder of mutton may be served. When boned, it should be highly seasoned with salt, pepper, and pounded mace. Place a layer of oysters, bearded, over the inside of the meat, sew up the opening, and roll the joint up neatly, securing it with a broad tape so that it may not get loose during the stewing, simmer gently in beef gravy or broth just enough to cover it, add an onion stuck with two cloves, and half a tea-spoonful of whole pepper; serve with oyster sauce poured over the meat. Time, according to size, twenty minutes to the pound. Probable cost, 9d. to lOd. per pound. Sufficient, seven pounds for six or seven
Mutton Steaks, French.— Cut steaks from the neck ; make them neat by shortening the bones, which put aside with the trimmings for gravy. Put the steaks into a stewpan, and bring them to the boil, with a few small onions, savoury herbs, and water to cover ; remove at once to a dish to drain, put the trimmings and bones into the liquor from which they were taken, and boil for an hour. WhCn strained, set the gravy to cool, and when the fat is cleared off thicken it with browned butter and flour; flavour with salt, pepper, and a little A-inegar. When the steaks are ready (they should be fried in the meanwhile, and dipped into egg, bread-crumbs, and finely-minced herbs), pour the gravy on a hot deep dish, and lay the steaks into it. Time to boil steaks, two minutes ; to fry, five minutes. Sufficient, two pounds for four persons.
Mutton, stewed. — Take sUces of half an inch tliick, and without fat, from any roast joint, season them well with pepper, salt, a little shred shallot, and mushroom powder, mixed together, and sprinkled over the meat. Put a pint of broth into a stewpan, lay in thi; meat with a couple of young carrots sliced, and a couple of small onions. Let the mutton stew until the carrots are tender ; keep the lid of
Records on this page
Stuffed Shoulder of MuttonStewed and Baked MuttonMutton Steaks, FrenchStewed Mutton