Boiled Shoulder Of Mutton
Description
This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.
Boiled Shoulder Of Mutton
Bone the shoulder; fill the space with pine nuts; dust all with flour; wrap in cheesecloth and plunge in a kettle of boiling water, Boil rapidly for five minutes; then simmer for two hours. Serve with caper cauce.
Carving. Leg of Mutton.
Shoulder of Mutton.
Shoulder of Mutton.
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