Braised Mutton Recipe
MRS. ARCHIE COOK.
One boned shoulder of mutton, four ounces of bread crumbs, two ounces of
suet, rind of half a lemon, bunch of mixed vegetables, one tablespoon
chopped parsley, other herbs if liked, one egg, a little milk, one
teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat from
mutton will do) add breadcrumbs, parsley, grated lemon rind and salt,
moisten with egg and milk. Place mixture in mutton, roll up and tie
securely. Slice vegetables and put them with bones in saucepan also two
cloves, a bay leaf and peppercorns, pour over them a pint of stock or
water, place mutton on top and boil slowly about one and one half hours
according to size of meat, then brush it over with glaze or sprinkle
with flour, pepper and salt and bake it half an hour. Place on a dish,
pour fat from pan and stir in half ounce of flour (browned) add stock in
which meat was cooked, also one tablespoon mushroom catsup and one
tablespoon Worcester sauce, pepper and salt, boil two minutes and strain
around meat. Vegetables in stock can be cut to ornament the dish.
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