Select a fore quarter of mutton with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder, that is, raised from the backbone and ribs, cutting it far up on the shoulder to take in the whole of the shoulder blade, bone, and gristle. You may cut it yourself by removing the neck, the back bones, the ribs, and breast bones, leaving the shoulder blade in the upper part. Then scrape the flesh from the shoulder blade, and separate the blade at the joint. Lay it aside for further use. Remove the meat from the leg bone, turning the meat over, as you would turn a glove over your hand. Be careful not to cut through the thin skin at the end of the leg. When within three inches of the lower joint, saw the bone off, and saw or trim the bone below the joint into the shape of a duck's bill. Bend the joint without breaking the skin. Wipe the meat and rub inside with salt. Make a moist stuffing and put it in between the layers of meat With a coarse needle threaded with twine gather the edges of the meat, draw them together, fill the cavity with stuffing, and shape the meat into a long oval form like the body of a duck. Bend the leg at the lower joint to represent the duck's head and neck, and keep it in place with skewers. Run one skewer through the side at the top of the body, and put one into the body on each side of the neck. Wind a string around the bill, and fasten it to the skewers. Scrape the shoulder blade clean, trim the bony end into a sharp point, and notch the gristle at the opposite end. Insert this in the body to represent the tail, and fasten with twine. Put the bones and scraps of meat in water in a steamer or kettle. Place the duck on a plate, and steam it over the bones one hour to make it tender. Dredge with salt, pepper, and flour, and bake one hour, or till brown; use the water in the kettle for basting if needed, or for a gravy. Tie paper over the head and tail to prevent burning. This may be made of lamb, and if tender will require no steaming. Garnish with parsley and Scotch eggs, or with any kind of force-meat balls, crumbed and fried, or with egg-shaped potato croquettes.
Fig. 26. Mutton Duck.
This Mock Duck is an attractive way of serving what is usually considered an inferior piece of meat, and solves the vexing problem," how to carve a fore quarter of mutton."
The bones may be entirely removed, and the meat stuffed, and sewed in an oval shape, then steamed and browned; this will prove just as palatable to those who do not crave something new. In serving, cut it across in medium slices.
Bone and stuff the leg or the fore quarter, as directed in the preceding receipts; cut the bone at the joints. Add oysters to the stuffing if preferred, and cook the same as braised beef. The breast of mutton may be boned and rolled without stuffing and then braised.