321. Shoulder of Mutton, Provincial Fashion

The Modern Housewife · Soyer, Alexis · 1849

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

Ingredients (17)

for the shoulder

a fine shoulder of mutton ↝ Pork, fresh, shoulder, whole, separable lean and fat, raw [Pork Products]

for the onion sauce

ten large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two tablespoonfuls of salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for topping

egg over ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cover with bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for the gravy

the gravy from it ↝ Gravy, NFS [Dips, gravies, other sauces]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little scraped garlic ↝ Garlic, raw [Vegetables and Vegetable Products]

optional additions

A little browning ↝ Sugars, brown [Sweets]

alternative preparation reference

as directed for the leg ↝ Frog legs, raw [Finfish and Shellfish Products]

Instructions (8)

Roast a fine shoulder of mutton.
Whilst roasting mince ten large onions very fine, put them into a stewpan, with two tablespoonfuls of salad-oil, pass them ten minutes over a good fire, keeping it stirred.
Then add a tablespoonful of flour, stir well in, and a pint of milk, season with a little pepper, salt, and sugar.
When the onions are quite tender and the sauce rather thick, stir in the yolks of two eggs and take it off the fire.
When the shoulder is done, spread the onions over the top, egg over, cover with bread-crumbs, put in the oven ten minutes, and salamander a light brown color.
Dress upon your dish, put the gravy from it in your stewpan, with a pat of butter, with which you have mixed a little flour, boil up, add a little scraped garlic, pour round the shoulder, which serve.
The shoulder may also be dressed in the housewife’s method, as directed for the leg.
A little browning may be added.

Original Text

321. Shoulder of Mutton, Provincial Fashion.—Roast a fine shoulder of mutton; whilst roasting mince ten large onions very fine, put them into a stewpan, with two tablespoonfuls of salad-oil, pass them ten minutes over a good fire, keeping it stirred, then add a tablespoonful of flour, stir well in, and a pint of milk, season with a little pepper, salt, and sugar; when the onions are quite tender and the sauce rather thick, stir in the yolks of two eggs and take it off the fire; when the shoulder is done, spread the onions over the top, egg over, cover with bread-crumbs, put in the oven ten minutes, and salamander a light brown color, dress upon your dish, put the gravy from it in your stewpan, with a pat of butter, with which you have mixed a little flour, boil up, add a little scraped garlic, pour round the shoulder, which serve. The shoulder may also be dressed in the housewife’s method, as directed for the leg. A little browning may be added.

Notes

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