Braised Boned Shoulder Of Mutton

Take out the bone from a shoulder of mutton (see boning), letting the stump remain for a handle. Lard it with strips of fat bacon and sprinkle chopped herbs, salt and pepper over it. Roll it up and sew together with a trussing needle. Place a few slices of bacon at the bottom of a braising pan, put in the shoulder of mutton, add the shoulder bone and a small quantity each of carrots, onions, thyme and laurel leaves, two heads of celery and a little stock. Cover with slices of bacon and then with paper, place over a slow fire and simmer gently until done. Place on a dish, remove the string, and serve with a garnish of glazed onions.

Spiced Shoulder Of Mutton

Bone a shoulder of mutton, and rub it well with a mixture of two ounces of sugar, one teaspoonful each of ground mace and pepper, and one saltspoonful of powdered cloves. Continue to do this for a week, letting it remain in the pickle; then roll it up, tie it round with a string, place in a stewpan with some good beef broth and cook slowly until done. Lay it on a dish, add a little piquant sauce to the broth, and serve.

Stewed Shoulder Of Mutton

Put a boned shoulder of mutton into a saucepan with a little broth, parsley, cloves, bay leaf, a small clove of garlic, a few carrots, turnips and onions, and salt and pepper to taste, and stew gently until thoroughly cooked. Remove, drain well, place it on a baking dish, pour over a little thick gravy, sprinkle with breadcrumbs. Mix the yolks of three eggs in a basin with a little oiled butter, spread it over the mutton, and cover again with breadcrumbs. Place it in a hot oven to brown, basting frequently with hot butter. Remove to a dish and serve with a little of the gravy strained and reduced.

Mutton Steak, Florentine Style

Cut the meat off a leg of mutton in thick slices, rub each slice over with salt, pepper and grated nutmeg on both sides. Season some breadcrumbs with thyme, savory, cloves, mace, salt and pepper, and bind them with beaten yolks of eggs, then divide and mould the mixture into small balls; butter the edges of a pie-dish, line them with paste, and put in the slices of mutton, together with the balls, four chopped shallots, a little powdered sweet herbs, and two or three anchovies. Moisten with one-half pint each of claret and water, and put on top one-half pound of butter, broken in small pieces. Cover with puff paste, and trim around the edges, moistening and pressing them together. Bake in a hot oven, and serve while hot.