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Stewed Shoulder of Mutton

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

Method

  1. Put in a pan a large lump of butter or clarified fat, and place the shoulder in it.
  2. Add two big onions sliced, and a very large carrot also sliced, thyme, bay-leaf, two cloves, pepper and salt, and, if you like it, two garlic knobs.
  3. Let the shoulder simmer in this by the side of the fire for three hours.
  4. Strain the sauce through a fine sieve, and then add to it either a glass of good red wine or a little made mustard with a teaspoonful of brown sugar.
  5. [Mme.
  6. Segers.]