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Boast Shoulder Op Mutton

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. an ounce of butter
  2. Mutton
  3. Water
  4. a saltspoonful of salt
  5. Cut
  6. four onions
  7. Chop
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut out the vein from the under part ;
  2. allow sixteen minutes to the pound, as a shoulder is generally liked well done ;
  3. hang it before a good fire, and baste constantly.
  4. Half an hour before serving, dredge it with a little dried flour, sprinkle over half a saltspoonful of salt, and continue to baste ;
  5. pour off all the fat ;
  6. add a teacupfiil of boiling water to the gravy that has dripped from the mutton, pour it on the dish, and serve very hot.
  7. If onion sauce be ordered, make it as follows : — Boil four onions in plenty of water, with a teaspoonful of salt in it, for half an hour ;
  8. press out the water, chop the onions quite fine, boil them small ;
  9. add half an ounce of butter.
  10. Serve in a tureen.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Pastry brush