A Shoulder of Mutton in Epigram

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Roast it almost enough, then very carefully take off the Skin about the Thickness of a Crown-piece, and the Shank Bone with it at the End, then season that Skin and Shank Bone with Pepper and Salt, a little Lemon-peel cut small, and a few Sweet Herbs and Crumbs of Bread, then lay this on the Gridiron, and let it be of a fine Brown; in the mean Time take the rest of the Meat and cut it like a Hash about the Bigness of a Shilling, save the Gravy and put to it, with a few Spoonfuls of strong Gravy, Half an Onion cut fine, a little Nutmeg, a little Pepper and Salt, a little Bundle of Sweet Herbs, some Gerkins cut very small, a few Mushrooms, two or three Truffles cut small, two Spoonfuls of Wine, either Red or White, and throw a little Flour over the Meat; let all these stew together very softly for five or six Minutes, but be sure it don’t boil, take out the Sweet Herbs, and put the Hash into the Dish, lay the Broil’d upon it, and send it to Table.