“The Doctor was fond of good living, but was not a _gourmet_. "There are," he says, "certainly one or two luxuries to which I am addicted: the first is a shoulder of mutton, not under-roasted, and richly incrusted with flour and salt; the second is a plain suet-pudding; the third is a plain family plum-pudding; and the fourth, a kind of high-festival dish, consists of hot boiled lobsters, with a profusion of shrimp-sauce."”
A cook of roughly the same moment, setting down the same dish.
739. INGREDIENTS.--Shoulder of mutton; a little salt. _Mode_.--Put the joint down to a bright, clear fire; flour it well, and keep continually basting. About 1/4 hour before serving, draw it near the fire, that the outside may acquire a nice brown colour, but not sufficiently near to blacken the fat. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents, pour in a little boiling water slightly salted, and strain this over the joint. Onion sauce, or stewed Spanish onions, are usually sent to table with this dish, and sometimes baked potatoes. _Time_.--A shoulder of mutton weighing 6 or 7 lbs., 1-1/2 hour. _Average cost_, 8d. per lb. _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time. _Note_.--Shoulder of mutton may be dressed in a variety of ways; boiled, and served with onion sauce; boned, and stuffed with a good veal forcemeat; or baked, with sliced potatoes in the dripping-pan.
Sources: The passage is from John Timbs, English Eccentrics and Eccentricities, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, pudding stamp.