320. Shoulder of Mutton

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

No. 158
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
veal stuffing ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
sliced potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little oil or butter ↝ Oil, safflower [Fats and Oils]

for baking

a small shoulder of mutton ↝ Pork, fresh, shoulder, whole, separable lean and fat, raw [Pork Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
thin slices of fat bacon
ten potatoes peeled and quartered ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
the same quantity of apples ↝ Apple, raw [Apples]
half a pint of water ↝ Water, tap [Tap water]

Instructions (14)

Run the spit in at the flap and bring out at the knuckle.
Do not baste in roasting, but merely rub with a little butter.
Serve occasionally with sauces, No. 158.
This is sometimes boiled with onion sauce; or, as it is called, smothered in onions.
Extract the bone, fill its place with veal stuffing, put it on a trivet in a baking-dish with sliced potatoes under, and bake more or less in proportion to its size; one of six pounds will take one hour and a half.

Baking Method

Put a small shoulder of mutton in a deep sauté-pan or baking-dish.
Season with a little pepper and salt.
Cover over with thin slices of fat bacon.
Add ten potatoes peeled and quartered, and the same quantity of apples.
Pour in half a pint of water.
Place in a moderate oven and bake for two hours.
Dress upon your dish, with the potatoes and apples round.
Skim all the fat from the gravy, which pour over and serve.
Requires a little oil or butter over before baking.

Original Text

320. Shoulder of Mutton is best if well hung; the spit should be run in at the flap and brought out at the knuckle; this should not be basted in roasting, but merely rubbed with a little butter; it is served occasionally with sauces, No. 158. This is sometimes boiled with onion sauce; or, as it is called, smothered in onions. It is also good by having the bone extracted, and its place filled with veal stuffing, and then put it on a trivet, in a baking-dish, with sliced potatoes under, and baked more or less in proportion to its size; one of six pounds will take one hour and a half—or as follows:

Put a small shoulder of mutton in a deep sauté-pan or baking-dish, season with a little pepper and salt, cover over with thin slices of fat bacon, then put in ten potatoes peeled and quartered, and the same quantity of apples, with half a pint of water, place in a moderate oven and bake for two hours, dress upon your dish, with the potatoes and apples round, skim all the fat from the gravy, which pour over and serve; it requires a little oil or butter over before baking.

Notes

—