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Shoulder of Mutton Stuffed

A shoulder of mutton is stuffed with bread crumbs, lemon, butter, parsley, oysters, egg, and seasonings, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Shoulder of Mutton Stuffed

Ingredients

Directions

Prepare

  1. Have the butcher remove the blade from the shoulder.

Stuff and roast

  1. Fill the space with the mixture of bread crumbs, lemon juice, butter, salt, parsley, pepper, oysters, and egg.

  2. Sew up the opening and roast in the oven with a little water in the pan.

  3. Allow 15 minutes per pound and baste frequently.

  4. Serve with the gravy from the pan after pouring off the grease.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Absorb the juices and egg, giving the stuffing a moist, tender body.
Egg
Binds the stuffing so it holds together when sliced.
Butter
Adds fat that enriches the stuffing and helps it brown.
Oysters
Contribute a briny, savory flavor to the stuffing.
Lemon juice
Adds acidity that brightens the rich meat and stuffing.

The step that matters

Allow 15 minutes per pound and baste frequently. Mutton shoulder is a tough, fatty cut that needs long, moist roasting to become tender. Basting keeps the surface from drying out while the connective tissue breaks down, and the stuffing must be cooked through before the meat is sliced.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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