RECIPES FOR COOKING MUTTONCHAPTER XIX
991.—BAKED SHOULDER OF MUTTON, STUFFED. (Fr.—Epaule de Mouton Farcie.)
Ingredients.—A small shoulder of mutton, veal forcemeat, No. 396, ¾ of a pint of stock, 1 oz. of butter, ¾ of an oz. of flour, 2 or 3 ozs. of dripping, salt and pepper.
Method.—Have all the bones removed from the shoulder, and boil them down for stock. Flatten the meat, using either a wetted cutlet-bat or rolling-pin for the purpose. Season well with salt and pepper, spread on the forcemeat, roll up tightly and bind securely with string. Have ready the baking-tin with the dripping melted, baste the meat well, put it into a moderate oven, and cook gently for 1½ hours, basting frequently. Meanwhile fry together the butter and flour until a brown roux, or thickening, is formed, strain on to it ¾ of a pint of stock made from the bones (which should be boiled for at least 2 hours), stir the sauce until it boils, and season to taste. When the meat has cooked for 1½ hours, drain off every particle of fat, but leave the sediment in the tin, pour in the brown sauce, return to the oven, and cook ½ an hour longer, basting frequently. When ready, serve on a hot dish, pour a little of the sauce over the meat, and send the remainder to table in a sauce-boat.
Time.—To prepare and cook, about 2½ hours. Average Cost, 9d. to 10d. per lb.
Note.—Either leg, loin or neck of mutton may be cooked according to the above recipe; and when preferred, onion farce, or stuffing, No. 404, may be substituted for the veal forcemeat.