RECIPES.

Otago Witness, Issue 1341, 11 August 1877, Page 19

RECIPES.

Shoulder of Mutton Spiced. —Time, to stew, four hours. — Two ounces of coarse sugar to one pound of meat ; one saltsponnful of cloves to the same ; mace and pepper mixed, one teaspoonful ; ginger, a pinch ; half an ounce of salt ; beef gravy to a whole joint, one pint and a half. A shoulder of mutton, boned, may be rubbed with the seasoning above given, increased in proportion to its weight. The salt to be added the day after the sugar, cloves, mace, ginger, and pepper have been rubbed into the meat. Turn and rub the meat with this pickle every day for a week or a little longer. Roll it up tightly, bind it with a string, and stew it gently in beef broth. Serve it in its own gravy with good piquante sauce.

To Stuff and Bake a Shoulder of Mutton. — Time two hours and a half. — A sprig of parsley ; a sprig of lemon thyme ; the peel of half a lemon ; a little nutmeg ; pepper and salt ; a glass of port wine ; one dessertspoonful of shallot ; one of vinegar or the juice of a lemon ; one or two eggs. Carefully remove the bone from a shoulder of mutton, but do not cut through the upper skin j cut out all the meat, and mince it up very fine with a sprigjof thyme and parsleyj a little pepper and salt, the peel of a lemon chopped fine, and a little spice ; mix these ingredients well together, and bind them with the yolks aud whites of one or two well-beaten eggs ; put them into the skin of the shoulder, and roll it tightly round. Make a gravy from the bone with a little pepper and salt, a glass of port wine, and a deßertspoonful of lemon juice, or of shallot vinegar. Bake the meat, serve it with the gravy over it, and force meat balls as a garnish.