Skip to content

Shoulder of Mutton

A historical recipe from The English Housekeeper, by Anne Cobbett (1851).

A historical recipe

The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.

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 English Housekeeper, by Anne Cobbett (1851). Digitised by Project Gutenberg, eBook #55314 (https://www.gutenberg.org/ebooks/55314). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. The same as the loin;
  2. or stuffed with oysters solely (bearded);
  3. the meat rolled up, bound with tape, and stewed in broth, with a few peppercorns, a head of celery, and one or two onions.
  4. When done, take off the tape, and pour oyster sauce over.--Or: half roast a well-kept shoulder of mutton, let it get nearly cold, then score it on both sides, put it in a Dutch oven, before the fire, with a clean dish under to catch the gravy, and let it continue to roast.
  5. Bone and chop four anchovies, melt them in the basting ladle, add pepper and salt, then mix it into ½ pint of hot gravy, ¼ pint of Port wine, a spoonful of mushroom, the same of walnut catsup, and ½ a spoonful of lemon pickle;
  6. baste the meat with this as it roasts;
  7. when done, lay it on a clean hot dish, skim the dropped gravy, heat it, if necessary, and pour over the mutton.--Or: bone the shoulder, and steep it in wine, vinegar, herbs, and spices;
  8. have ready a stuffing, in which there are either oysters or mushrooms, put it in, cover the shoulder with a veal caul, and braise it.
  9. Serve with venison gravy, and sauce.
  10. Some like the flavour of garlic in this.