Forced Shoulder of Mutton
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- shoulder of mutton
- striped bacon
- veal forcemeat
- good gravy
- turnips or carrots (optional)
Instructions
- Cut off all the flesh from the inside of the joint down to the blade-bone and reserve it for a separate dish.
- Bone the mutton, flatten it on a table, and lay over the inside some thin and neatly-trimmed slices of striped bacon.
- Spread over the bacon some good veal forcemeat to within an inch of the outer edge.
- Roll the joint up tightly towards the knuckle, keeping the bone in or removing it at pleasure.
- Secure it well with tape or twine.
- Stew it gently in good gravy for four hours to four and a half.