Boiled Shoulder of Mutton
Ingredients
Directions
Cook the mutton
Break the bone of the shoulder of mutton.
Boil it in stock with fine herbs until done.
Remove the mutton and skim the fat off the stock.
Finish and serve
Reduce the stock to a jelly and return the mutton to adhere to it.
In a saucepan, toss a little clean cullis with the remaining stock and serve with the meat.
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
What each ingredient does
- Shoulder of mutton
- Is the main cut that is cooked and served, giving the dish its meat and richness.
- Stock
- Cooks the meat gently and, once reduced, forms the jelly that clings to the mutton.
- Clean cullis
- Adds body and concentrated meaty flavour to the stock served alongside the meat.
The step that matters
Reducing the stock to a jelly. Reducing concentrates the gelatin and flavour in the stock until it sets lightly when cooled. If it is reduced too little, the glaze stays thin and will not cling to the mutton; if it is reduced too far, it can turn sticky and salty.
“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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