Shoulder, or Leg of Mutton, with Oysters

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 13 days ago
Not a recipe: No

Ingredients (8)

For the mutton

Shoulder, or Leg of Mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
oysters ↝ Oysters, raw [Shellfish]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbs
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a caul
a napkin

For the oyster sauce

oyster sauce ↝ Oyster sauce [Soy-based condiments]

Instructions (7)

Make six holes in either a shoulder or leg of mutton with a knife.
Roll oysters in beaten eggs with crumbs and nutmeg.
Stuff three or four oysters in every hole of the mutton.
If you roast, put a caul over it; if for boiling, a napkin.
Make some good oyster sauce.
Lay the oyster sauce under the mutton.
Serve up hot.

Original Text

Shoulder, or Leg of Mutton, with Oysters.

Make six holes in either a shoulder or leg of mutton with a knife: roll in eggs with your oysters, with crumbs and nutmeg, and stuff three or four in every hole. If you roast, put a caul over it; if for boiling, a napkin. Make some good oyster sauce, which lay under, and serve up hot.

Notes

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