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Shoulder

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France

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

Ingredients 5 ingredients

  1. Fillets
  2. Broth
  3. four ounces of butter
  4. Cut
  5. Mutton
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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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 the shoulder in fillets and lard them slightly.
  2. Put in a stewpan four ounces of butter and set it on a brisk fire ;
  3. when hot, lay the fillets in.
  4. and when of a golden color add the seasonings in which you have improved the saddle, or the same ones if you have not done it ;
  5. then subdue the fire, wet with a little warm broth, simmer till cooked, dish the fillets, strain the sauce on them, and serve.
  6. It may also be dressed entire, with the bones off;
  7. but it is more generally done in fillets.
  8. It is boned like a shoulder of mutton, and roasted or baked, and served like a haunch, with the same sauces and with currant-jelly or water-cress.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve