Shoulder of Mutton en Epigram

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
For the skin and shank-bone
For the hash
Garnish
Instructions (10)
  1. Roast a shoulder of mutton till it is nearly enough.
  2. Carefully take off the skin about the thickness of a crown-piece, and also the shank-bone at the end.
  3. Season both the skin and shank-bone with pepper, salt, a little lemon-peel cut small, and a few sweet-herbs, and crumbs of bread.
  4. Lay this on the gridiron till it is of a fine brown.
  5. In the mean time, take the rest of the meat, and cut it like a hash, in pieces about the bigness of a shilling.
  6. Save the gravy and put to it, with a few spoonsful of strong gravy, a little nutmeg, half an onion cut fine, a small bundle of herbs, a little pepper and salt, some girkings cut very small, a few mushrooms, two or three truffles cut small, two spoonsful of wine, and a little flour dredged into it.
  7. Let all these stew together very slowly for five or six minutes, but be careful it does not boil.
  8. Take out the sweet herbs.
  9. Lay the hash in the dish, and the broiled upon it.
  10. Garnish with pickles.
Original Text
Shoulder of Mutton en Epigram. ROAST a shoulder of mutton till it is nearly enough, then carefully take off the skin about the thickness of a crown-piece, and also the shank-bone at the end. Season both the skin and shank-bone with pepper, salt, a little lemon-peel cut small, and a few sweet-herbs, and crumbs of bread. Lay this on the gridiron till it is of a fine brown; and in the mean time, take the rest of the meat, and cut it like a hash, in pieces about the bigness of a shilling. Save the gravy and put to it, with a few spoonsful of strong gravy, a little nutmeg, half an onion cut fine, a small bundle of herbs, a little pepper and salt, some girkings cut very small, a few mushrooms, two or three truffles cut small, two spoonsful of wine, and a little flour dredged into it. Let all these stew together very slowly for five or six minutes, but be careful it does not boil. Take out the sweet herbs, lay the hash in the dish, and the broiled upon it. Garnish with pickles.
Notes
—