A Shoulder of Mutton in Epigram

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the skin and shank-bone topping

pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a little lemon-peel cut small ↝ Lemon peel, raw [Fruits and Fruit Juices]
a few sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For the hash

the gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a few spoonfuls of strong gravy ↝ Gravy, beef [Dips, gravies, other sauces]
half an onion as fine ↝ Onions, raw [Vegetables and Vegetable Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a little pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a little bundle of sweet herbs
some gerkins cut very small
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two or three truffles cut small
two spoonfuls of wine, either red or white ↝ Wine, rice [Wine]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (10)

Roast the shoulder of mutton almost enough.
Very carefully take off the skin about the thickness of a crown-piece, and the shank-bone with it at the end.
Season that skin and shank-bone with pepper and salt, a little lemon-peel cut small, and a few sweet-herbs and crumbs of bread.
Lay this on the gridiron, and let it be of a fine brown.
In the mean time, take the rest of the meat and cut it like a hash about the bigness of a shilling.
Save the gravy and put to it with a few spoonfuls of strong gravy, half an onion as fine, a little nutmeg, a little pepper and salt, a little bundle of sweet herbs, some gerkins cut very small, a few mushrooms, two or three truffles cut small, two spoonfuls of wine, either red or white.
Throw a little flour over the meat.
Let all these stew together very softly for five or six minutes, but be sure it do not boil.
Take out the sweet-herbs.
Put the hash into the dish, lay the broiled upon it, and send it to table.

Original Text

A Shoulder of Mutton in Epigram.
ROAST it almost enough, then very carefully take off the skin about the thickness of a crown-piece, and the shank-bone with it at the end; then season that skin and shank-bone with pepper and salt, a little lemon-peel cut small, and a few sweet-herbs and crumbs of bread, then lay this on the gridiron, and let it be of a fine brown; in the mean time take the rest of the meat and cut it like a hash about the bigness of a shilling; save the gravy and put to it with a few spoonfuls of strong gravy, half an onion as fine, a little nutmeg, a little pepper and salt, a little bundle of sweet herbs, some gerkins cut very small, a few mushrooms, two or three truffles cut small, two spoonfuls of wine, either red or white, and throw a little flour over the meat; let all these stew together very softly for five or six minutes, but be sure it do not boil; take out the sweet-herbs, and put the hash into the dish, lay the broiled upon it, and send it to table.

Notes

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