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.