Stuffed Shoulder of Mutton

Shoulder of Mutton
600ml (1 pint) Oysters
1 Glass Claret
2-3 tbsp Pickle Oyster
1 Anchovy Fillet
Breadcrumbs
Mace
Butter
Flour
Pepper

Bone and trim excess fat from the mutton.
Chop the oysters, add finely chopped onion, a few breadcrumbs, mace and pepper, mix well.
Stuff the filleted shoulder with this mixture and securing with string or skewers.
Place the mutton on a wire rack in a roasting pan and pour over the liquid.
Cook in a low oven, basting regularly with the mixture.
When cooked remove the mutton and skim any fat from the 'drippings'.
If needed add a little water to the 'drippings'.
Add a paste made from butter and flour to thicken the sauce.
Serve garnished with horseradish and pickles

A Shoulder of Mutton Forc'd

Take a pint of oysters and chop them, put in a few bread-crumbs, a little pepper, shred mace, and an onion, mix them all together, and stuff your Mutton on both sides, then roast it at a slow fire, and baste it with nothing but butter; put into the dripping-pan a little water, two or three spoonfuls of the pickle of oysters, a glass of claret, an onion shred small, and an anchovy; if your liquor waste before your Mutton is enough, put in a little more water; when the meat is enough, take up the gravy, skim off the fat, and thicken it with flour and butter; then serve it up. Garnish your dish with horse-radish and pickles.
English Housewifry - 1764

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HistoricMeat

Stuffed Shoulder of Mutton

A Shoulder of Mutton Forc'd

Historic
Meat