Mutton in epigram

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a shoulder of mutton ↝ Pork, fresh, shoulder, whole, separable lean and fat, raw [Pork Products]
the skin ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
the blade-bone ↝ Pork, fresh, loin, blade (chops or roasts), bone-in, separable lean only, raw [Pork Products]
the rest ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
some capers ↝ Capers, canned [Spices and Herbs]
good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
pickled cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
shalots

Instructions (5)

Roast a shoulder of mutton till it is three parts done, and let it cool.
Raise the skin quite up to the knuckle, and cut off all to the knuckle.
Sauce the blade-bone; broil it, and hash the rest.
Putting in some capers, with good gravy, pickled cucumbers, and shalots.
Stir them well up, and lay the blade-bone on the skin.

Original Text

Mutton in epigram.

Roast a shoulder of mutton till it is three parts done, and let it cool; raise the skin quite up to the knuckle, and cut off all to the knuckle. Sauce the blade-bone; broil it, and hash the rest, putting in some capers, with good gravy, pickled cucumbers, and shalots. Stir them well up, and lay the blade-bone on the skin.

Notes

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