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Shoulder Of Mutton To Roast In Blood

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

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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