Stuffed Shoulder of Mutton

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

For the shoulder

a shoulder of mutton ↝ Pork, fresh, shoulder, whole, separable lean and fat, raw [Pork Products]
four or five rows of lardons of fat bacon

For the farce

four mutton kidneys ↝ Kidney [Liver and organ meats]
quarter of a pound of raw lean bacon ↝ Beef, bacon, cooked [Bacon]
half an onion ↝ Onions, raw [Vegetables and Vegetable Products]
quarter of a pound of mutton suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
two good tablespoonfuls of chopped herbs
quarter of a pound of freshly made breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
three whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For braising and finishing

a large piece of pork caul ↝ Pork, belly, with skin, raw [Pork Products]
half a pint of good gravy or stock ↝ Gravy, NFS [Dips, gravies, other sauces]
warm glaze ↝ Carrots, glazed, cooked [Carrots]

For serving

brown onion sauce ↝ Onions, raw [Vegetables and Vegetable Products]
hatelet skewers
a macedoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]

Instructions (10)

Bone a shoulder of mutton, remove all unnecessary fat, and lard the top with four or five rows of lardons of fat bacon.
Make a farce with four mutton kidneys skinned and cut into dice shapes; quarter of a pound of raw lean bacon cut in the same way; half an onion chopped very fine, quarter of a pound of mutton suet, two good tablespoonfuls of chopped herbs, quarter of a pound of freshly made breadcrumbs, three whole eggs, and a little pepper and salt.
Mix it well together, shape it into a long roll, wrap it in a large piece of pork caul, and lay it on the inside of the boned shoulder, which must be then rolled up like a galantine and sewed up underneath, and tied round here and there with string or tape.
Place it in a stewpan prepared for braising, and fry it in the braise for about twenty minutes with a buttered paper over.
Then add half a pint of good gravy or stock and put the cover on, set the pan in the oven and let the shoulder braise for two hours, keeping it well basted and adding more stock as the liquor in the pan reduces.
Take it up, remove the strings &c., brush the joint over with warm glaze, put it on a baking tin, and set it in the oven to crisp the lardons and brown.
Dish up and serve with brown onion sauce in the dish, and also in a sauceboat.
When the string is removed fix the joint with hatelet skewers.
The dish is much improved by being garnished with a macedoine of vegetables.
Use up bones &c. as in above recipes.

Original Text

Stuffed Shoulder of Mutton.
(Epaule de Mouton farcie.)

Bone a shoulder of mutton, remove all unnecessary fat, and lard the top with four or five rows of lardons of fat bacon. Make a farce with four mutton kidneys skinned and cut into dice shapes; quarter of a pound of raw lean bacon cut in the same way; half an onion chopped very fine, quarter of a pound of mutton suet, two good tablespoonfuls of chopped herbs, quarter of a pound of freshly made breadcrumbs, three whole eggs, and a little pepper and salt. Mix it well together, shape it into a long roll, wrap it in a large piece of pork caul, and lay it on the inside of the boned shoulder, which must be then rolled up like a galantine and sewed up underneath, and tied round here and there with string or tape. Place it in a stewpan prepared for braising, and fry it in the braise for about twenty minutes with a buttered paper over; then add half a pint of good gravy or stock and put the cover on, set the pan in the oven and let the shoulder braise for two hours, keeping it well basted and adding more stock as the liquor in the pan reduces. Take it up, remove the strings &c., brush the joint over with warm glaze, put it on a baking tin, and set it in the oven to crisp the lardons and brown. Dish up and serve with brown onion sauce in the dish, and also in a sauceboat. When the string is removed fix the joint with hatelet skewers. The dish is much improved by being garnished with a macedoine of vegetables. Use up bones &c. as in above recipes.

Notes

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