Shoulder of Mutton, to roast in blood

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 (21)

Stuffing

powder of sweet-herbs as will lie on a sixpence ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a little grated bread ↝ Bread, vegetable [Yeast breads]
pepper ↝ Spices, pepper, black [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yolks of two eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about twenty oysters ↝ Oysters, raw [Shellfish]
some salt ↝ Salt, table, iodized [Spices and Herbs]
the blood ↝ Acerola juice, raw [Fruits and Fruit Juices]

For roasting

the caul of the sheep
blood ↝ Acerola juice, raw [Fruits and Fruit Juices]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For sauce

some of the bones of the breast ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
a whole onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
anchovies
a little spice ↝ Spices, paprika [Spices and Herbs]
red wine ↝ Wine, red [Wine]
oysters ↝ Oysters, raw [Shellfish]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (6)

Cut the shoulder as you would venison; take off the skin, and let it lie in blood all night.
Take as much powder of sweet-herbs as will lie on a sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, the yolks of two eggs boiled hard, about twenty oysters, and some salt; temper these all together with the blood; stuff the meat thickly with it, and lay some of it about the mutton; then wrap the caul of the sheep about the shoulder; roast it, and baste it with blood till it is nearly done.
Take off the caul, dredge, baste it with butter, and serve it with venison sauce.
If you do not cut it venison fashion, yet take off the skin, because it will eat tough; let the caul be spread while it is warm, and, when you are to dress it, wrap it up in a cloth dipped in hot water.

For sauce

Take some of the bones of the breast; chop and put to them a whole onion, a little lemon-peel, anchovies, and a little spice.
Stew these; add some red wine, oysters, and mushrooms.

Original Text

Shoulder of Mutton, to roast in blood.

Cut the shoulder as you would venison; take off the skin, and let it lie in blood all night. Take as much powder of sweet-herbs as will lie on a sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, the yolks of two eggs boiled hard, about twenty oysters, and some salt; temper these all together with the blood; stuff the meat thickly with it, and lay some of it about the mutton; then wrap the caul of the sheep about the shoulder; roast it, and baste it with blood till it is nearly done. Take off the caul, dredge, baste it with butter, and serve it with venison sauce. If you do not cut it venison fashion, yet take off the skin, because it will eat tough; let the caul be spread while it is warm, and, when you are to dress it, wrap it up in a cloth dipped in hot water. For sauce, take some of the bones of the breast; chop and put to them a whole onion, a little lemon-peel, anchovies, and a little spice. Stew these; add some red wine, oysters, and mushrooms.

Notes

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