Shoulder of Mutton boiled with Oysters

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

Shoulder of Mutton ↝ Pork, fresh, shoulder, whole, separable lean and fat, raw [Pork Products]
oysters ↝ Oysters, raw [Shellfish]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a bit of mace pounded ↝ Spices, mace, ground [Spices and Herbs]
oysters ↝ Oysters, raw [Shellfish]
a small quantity of water ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few peppercorns
good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
oysters stewed in it ↝ Oysters, raw [Shellfish]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (11)

Hang the shoulder of mutton some days.
Salt it well for two days.
Bone the mutton.
Sprinkle it with pepper and pounded mace.
Lay some oysters over it.
Roll the meat up tight with a fillet.
Stew it in a small quantity of water, with an onion and a few peppercorns, till quite tender.
Have ready a little good gravy, and some oysters stewed in it.
Thicken the gravy with flour and butter.
Pour the gravy over the mutton when the tape is removed.
Keep the stewpan close covered.

Original Text

Shoulder of Mutton boiled with Oysters.

Hang it some days, then salt it well for two. Bone it, and sprinkle it with pepper, and a bit of mace pounded. Lay some oysters over it, and roll the meat up tight with a fillet. Stew it in a small quantity of water, with an onion, and a few peppercorns, till quite tender.

Have ready a little good gravy, and some oysters stewed in it: thicken with flour and butter, and pour over the mutton when the tape is removed. The stewpan should be kept close covered.

Notes

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