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📝 Description
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78
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🥘 Ingredients
Shoulder of mutton; a little salt.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried roasting a shoulder of mutton this week, and I must say, the simplicity of the recipe was its biggest charm. I expected to miss the herbs and spices I usually rely on, but the mutton's natural flavor shone through beautifully. The key, I found, was the constant basting — it kept the meat incredibly moist and tender. What surprised me was the effectiveness of the salted water drizzled at the end. It created a lovely, delicate crust that I just couldn't stop nibbling at. This dish is perfect for a weeknight cook who wants to impress without too much fuss. I served it with stewed onions and baked potatoes, as suggested. The onions added a lovely sweetness that balanced the meat perfectly. Next time, I might try a splash of vinegar in the onions for a bit of tang. I can't wait to make it again.
