Boiled Shoulder of Mutton with Onions

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
For the Mutton
For the Sauce
Instructions (6)
  1. Put the shoulder of mutton to boil in your two-gallon pot, with a handful of salt and plenty of water.
  2. Allow it to boil gently for about two hours.
  3. When done, and placed on its dish, smother it over with the sauce.
  4. Chop six or eight large onions, and boil them with a pint of water for twenty minutes, by which time the water must be reduced to half a pint.
  5. Then add two ounces of butter, a pint of milk, four ounces of flour, pepper, and salt.
  6. Stir the sauce whilst boiling for ten minutes.
Original Text
No. 60. Boiled Shoulder of Mutton with Onions. Put the shoulder of mutton to boil in your two-gallon pot, with a handful of salt and plenty of water, allow it to boil gently for about two hours, and when done, and placed on its dish, smother it over with the following sauce:—Chop six or eight large onions, and boil them with a pint of water for twenty minutes, by which time the water must be reduced to half a pint; then add two ounces of butter, a pint of milk, four ounces of flour, pepper, and salt, and stir the sauce whilst boiling for ten minutes. A shoulder of mutton for boiling is all the better for its being[37] salted for two or three days previous to its being cooked.
Notes
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