Stuffed Shoulder of Mutton is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a boned shoulder of mutton stuffed with veal stuffing that's oven roasted, finished with a dusting of flour and served with piquante sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Stuffed Shoulder of Mutton.
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This is a classic recipe for a Victorian version of Stuffed Shoulder of Mutton that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 427.—STUFFED SHOULDER OF MUTTON.
Saw off the stump shank from a shoulder of mutton ; remove the blade-bone with care—so as not to disturb the outer shape of the shoulder by making a hole through it. Fill the cavity occasioned by the removal of the blade-bone with veal stuffing No. 294; sew up the opening by gathering up the sides of the meat with trussing-needle and string, drawing them up—something like a purse—and fastening the ends so as to secure it in a plump shape or form. Next, let the shoulder of mutton be either nicely roasted or braized; and when dished up, pour over it some piquante sauce, No. 22, and serve hot. Note.—Shoulders of mutton prepared after this fashion may also be served as directed in the variety of forms for dressing legs of mutton.
Take the shoulder of mutton and saw off the shank stump, if still attached. Take a boning knife, and remove the scapula (blade bone) then butterfly the shoulder open. Place the veal stuffing in the centre then take the flaps of meat and gather them up in the centre, rather like a purse.
Sew the open ends closed then place the meat on a rack in a roasting tin and transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven to 160°C and roast for a further 30 minutes per kg (for medium). About 20 minutes before the mutton is due to be ready, remove from the oven and dust all over with plain flour. Return to the oven and continue roasting, basting with the pan juices.
When done, remove from the oven and allow to rest for 20 minutes before carving and serving accompanied by piquante sauce.
