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(Belgian) - (The Belgian Cook-book)

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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Have the butcher carefully remove the blade from the shoulder and fill
the space with a bread stuffing; See "Bread Dressing for Fowl". Sew up
the opening, roast in the oven with a very little water in the pan, and
baste frequently. Serve with the gravy from the pan after the grease has
been carefully removed.

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Have the bone carefully removed from a rather lean shoulder of mutton,
and fill the orifice thus left with a good forcemeat. To make this,
chop fine half a pound of lean veal and quarter of a pound of ham and
add to these a small cup of fine bread crumbs. Season with a
quarter-teaspoonful each of ground mace, cloves, and allspice, and a
saltspoonful of black pepper. Stir in a raw egg to bind the mixture
together. When the forcemeat has been put into the hole in the
shoulder, cover the mutton with a cloth that will close the mouth of
the opening, and lay the meat in a pot with the bone from the
shoulder, a peeled and sliced onion, carrot and turnip, a little
parsley and celery, and a bay leaf; Pour in enough cold water to
cover the mutton entirely, stir in a heaping tablespoonful of salt,
and let the water come gradually to a boil and simmer until the mutton
has cooked twenty minutes to the pound. Let it cool in the broth;
take it out; lay it under a weight until cold, and serve. This is
also very good hot. The liquor makes excellent soup.

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Fry the mutton very well. Then place in another pan sufficient water to
cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a
few white turnips cut in pieces. When they are well cooked, add the meat
and let all simmer for two hours.
[_V. Verachtert_.]

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Take some slices of roast or boiled leg of mutton, egg them, and roll in
a mixture of breadcrumbs, salt, pepper, and a little flower. Fry till the
slices are brown on each side; serve with chipped potatoes.

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Boiled Shoulder Of Mutton With Onions

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


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Shoulder Of Mutton

This is a very good joint, and by many preferred to the leg; for, if

properly roasted, it abounds in gravy, and produces many nice bits. The

figure annexed represents it as laid in the dish, with its back

uppermost. It should first be cut in the hollow part, in the direction

a, b, and the knife passed deep to the bone. The best part of the

fat lies on the outer edge, and it is to be cut out in thin slices, in

the direction f. If many are at the table, and the hollow part cut in

the line a, b, is eaten, some very good and delicate slices may be

cut out on each side the ridge of the blade bone, in the direction c,

d. The line between these two dotted lines is that in the direction of

which the edge or ridge of the blade bone lies, and cannot be cut

across. It is necessary to wind writing paper around the shank, as in

the leg, provided you wish to handle it. The lower side of the shoulder

has two cuts abounding in gravy. The part in the direction i, k, is

lean; the other, g, h, is very fat.

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Shoulder Of Mutton To Roast In Blood

Cut the shoulder as you would venison; take off the skin, and let it lie

in blood all night. Take as much powder of sweet-herbs as will lie on a

sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel,

the yolks of two eggs boiled hard, about twenty oysters, and some salt;

temper these all together with the blood; stuff the meat thickly with

it, and lay some of it about the mutton; then wrap the caul of the sheep

about the shoulder; roast it, and baste it with blood till it is nearly

done. Take off the caul, dredge, baste it with butter, and serve it with

venison sauce. If you do not cut it venison fashion, yet take off the

skin, because it will eat tough; let the caul be spread while it is

warm, and, when you are to dress it, wrap it up in a cloth dipped in hot

water. For sauce, take some of the bones of the breast; chop and put to

them a whole onion, a little lemon-peel, anchovies, and a little spice.

Stew these; add some red wine, oysters, and mushrooms.

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