Stewed Shoulder

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 13 days ago
Not a recipe
No
Ingredients (9)
For the shoulder
For the gravy
To serve with
Instructions (9)
  1. Let the meat hang till you judge proper to dress it, then take out the bone.
  2. Beat the meat with a rolling pin.
  3. Lay some slices of mutton fat, that has lain a few hours in a little port wine, among it.
  4. Sprinkle a little black and Jamaica pepper over it, in finest powder.
  5. Roll it up tight, and fillet it.
  6. Set it in a stewpan that will only just hold it, with some mutton or beef gravy, not strong, half a pint of port, and some pepper and pimento.
  7. Simmer, close covered, and as slow as you can, for three or four hours.
  8. When quite tender, take off the tape, set the meat on a dish, and strain the gravy over.
  9. Serve with currantjelly sauce.
Original Text
Stewed Shoulder. Let the meat hang till you judge proper to dress it, then take out the bone: beat the meat with a rolling pin. Lay some slices of mutton fat, that has lain a few hours in a little port wine, among it: sprinkle a little black and Jamaica pepper over it, in finest powder: roll it up tight, and fillet it. Set it in a stewpan that will only just hold it, with some mutton or beef gravy, not strong, half a pint of port, and some pepper and pimento. Simmer, close covered, and as slow as you can, for three or four hours. When quite tender, take off the tape, set the meat on a dish, and strain the gravy over. Serve with currantjelly sauce. This is the best way to dress this joint, unless it be very fat, and then it should be roasted. The bone should be stewed with it.
Notes
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