Home › The Principles of Cookery › Mutton, Shoulder of, Roasted

Mutton, Shoulder of, Roasted

This joint should be well hung; a fortnight in cold dry weather will not be found too much if for a roast. Rub one of six or seven pounds lightly with salt, and put it before a bright clear fire; baste continually until done, keeping it at eighteen inches distance from the fire to let the heat penetrate the middle. When within twenty minutes of being ready for serving, the joint should be drawn nearer to the fire, dredged slightly with flour, and basted to give it a frothed appearance. Have ready some boiled Spanish onions, glaze them, put the mutton on a hot dish, make a gravy from the drippings, garnish with the glazed onions, and send onion sauce to table in a tureen. Time, a quarter of an hour to the pound. Probable cost, 9 1/2d. to 10d. per pound. Sufficient for five or six persons.