Shoulder of Mutton Dressed Like Kid
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- A cupful each of oil
- four pounds bake
Method
- My readers have probably tasted a shoulder of kid dressed as mutton.
- Let them therefore try the converse of the dish, and, if they really take trouble with it, they will have a dinner of the most delicious.
- Put into a deep dish that will hold your shoulder of mutton the following mixture: A cupful each of oil, vinegar, white wine, red wine, an onion stuffed with cloves, a bunch of herbs which must be fresh ones--thyme, parsley, marjoram, sage, a tiny bit of mint, a few bay-leaves--two medium carrots cut in slices.
- Put the shoulder of mutton in this mixture and keep it there for four days, turning it every now and then and pouring the mixture on it.
- On the fifth day take it out, and, if you care to take the trouble, you will improve it by larding the meat here and there.
- Put it to roast in front of a good fire, with your liquor, which serves to baste it with, in a pan beneath.
- If you cannot arrange to hang the mutton by a string to turn like a roasting jack, then bake it, and continually baste it.
- A small shoulder is most successful.
- For one of four pounds bake for fifty minutes.