Boiled Shoulder Of Mutton With Onions Recipe

Put the shoulder of mutton to boil in your two-gallon pot, with a

handful of salt and plenty of water, allow it to boil gently for about

two hours, and when done, and placed on its dish, smother it over with

the following sauce:--Chop six or eight large onions, and boil them with

a pint of water for twenty minutes, by which time the water must be

reduced to half a pint; then add two ounces of butter, a pint of milk,

four ounces of flour, pepper, and salt, and stir the sauce whilst

boiling for ten minutes. A shoulder of mutton for boiling is all the

better for its being salted for two or three days previous to its being

cooked.

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