To dress a Shoulder of Mutton, called Hen and Chickens

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
two spoonfuls of walnut catchup ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
one of browning ↝ Sugars, brown [Sweets]
a little Chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
one or two shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
green pickles ↝ Green beans, pickled [Olives, pickles, pickled vegetables]

Instructions (10)

Half roast a shoulder of mutton.
Take it up, and cut off the blade at the first joint, and both the flaps to make the blade round.
Score the blade round in diamonds.
Throw a little pepper and salt over it.
Set it in a tin oven to broil.
Cut the flaps and the meat off the shank in thin slices into the gravy that runs out of the mutton.
Put a little good gravy to it, with two spoonfuls of walnut catchup, one of browning, a little Chyan pepper, and one or two shallots.
When your meat is tender, thicken it with flour and butter.
Put your meat in the dish with the gravy, and lay the blade on the top, broiled a dark brown.
Garnish with green pickles, and serve it up.

Original Text

To dress a Shoulder of Mutton, called Hen and Chickens.
HALF roast a shoulder, then take it up, and cut off the blade at the first joint, and both the flaps to make the blade round, score the blade round in diamonds, throw a little pepper and salt over it, and set it in a tin oven to broil, cut the flaps and the meat off the shank in thin slices into the gravy that runs out of the mutton, and put a little good gravy to it, with two spoonfuls of walnut catchup, one of browning, a little Chyan pepper, and one or two shallots; when your meat is tender, thicken it with flour and butter, put your meat in the dish with the gravy, and lay the blade on the top, broiled a dark brown: garnish with green pickles, and serve it up.

Notes

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