Forced Shoulder of Mutton

Preparation info
    • Difficulty


    • Ready in

      4 hr

Appears in

By Eliza Acton

Published 1845

  • About


Cut off all the flesh from the inside of the joint down to the blade-bone, and reserve it for a separate dish. It may be lightly browned with some turnips or carrots, or both, and made into a small harrico or stewed simply in its own gravy, or it will make in part, a