Recipes Tried and True


Have the bone carefully removed from a rather lean shoulder of mutton,

and fill the orifice thus left with a good forcemeat. To make this,

chop fine half a pound of lean veal and quarter of a pound of ham and

add to these a small cup of fine bread crumbs. Season with a

quarter-teaspoonful each of ground mace, cloves, and allspice, and a

saltspoonful of black pepper. Stir in a raw egg to bind the mixture

together. When the forcemeat has been put into the hole in the

shoulder, cover the mutton with a cloth that will close the mouth of

the opening, and lay the meat in a pot with the bone from the

shoulder, a peeled and sliced onion, carrot and turnip, a little

parsley and celery, and a bay leaf; Pour in enough cold water to

cover the mutton entirely, stir in a heaping tablespoonful of salt,

and let the water come gradually to a boil and simmer until the mutton

has cooked twenty minutes to the pound. Let it cool in the broth;

take it out; lay it under a weight until cold, and serve. This is

also very good hot. The liquor makes excellent soup.

Short Rib Soup Recipes


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