Forced Shoulder of Mutton

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the shoulder
For serving with reserved flesh (optional)
French substitution (optional)
Instructions (9)
  1. Cut off all the flesh from the inside of the joint down to the blade-bone, and reserve it for a separate dish.
  2. Brown the reserved flesh lightly with some turnips or carrots, or both, and make into a small harrico or stewed simply in its own gravy, or use for a pie or pudding.
  3. Bone the mutton (see page 219).
  4. Flatten the boned mutton on a table.
  5. Lay over the inside some thin and neatly-trimmed slices of striped bacon.
  6. Spread over the bacon some good veal forcemeat (No. 1, Chapter VIII.) to within an inch of the outer edge.
  7. Roll the joint up tightly towards the knuckle (the bone may be left in or not, at pleasure).
  8. Secure the rolled joint well with tape or twine.
  9. Stew the joint gently in good gravy, from four hours to four and a half.
Original Text
FORCED SHOULDER OF MUTTON. Cut off all the flesh from the inside of the joint down to the blade-bone, and reserve it for a separate dish. It may be lightly browned with some turnips or carrots, or both, and made into a small harrico or stewed simply in its own gravy, or it will make in part, a pie or pudding. Bone the mutton (see page 219), flatten it on a table, lay over the inside some thin and neatly-trimmed slices of striped bacon, and spread over them some good veal forcemeat (No. 1, Chapter VIII.) to within an inch of the outer edge; roll the joint up tightly towards the knuckle (of which the bone may be left in or not, at pleasure), secure it well with tape or twine, and stew it gently in good gravy, from four hours to four and a half. 4 to 4-1/2 hours. Obs.—In France it is usual to substitute sausage-meat for the bacon and veal stuffing in this dish, but it does not appear to us to be well suited to it.
Notes
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