Shoulder Of Mutton Recipe

Put in a pan a large lump of butter or clarified fat, and place the
shoulder in it. 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. Let the shoulder simmer in this by the side of the
fire for three hours. 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.
[_Mme. Segers_.]

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