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SHOULDER OF MUTTON DRESSED LIKE KID

My readers have probably tasted a shoulder of kid dressed as mutton. Let them therefore try the converse of

the dish, and, if they really take trouble with it, they will have a dinner of the most delicious. Put into a deep

dish that will hold your shoulder of mutton the following mixture:

A cupful each of oil, vinegar, white wine, red wine, an onion stuffed with cloves, a bunch of herbs which must

be fresh ones−−thyme, parsley, marjoram, sage, a tiny bit of mint, a few bay−leaves−−two medium carrots cut

in slices. Put the shoulder of mutton in this mixture and keep it there for four days, turning it every now and

then and pouring the mixture on it. On the fifth day take it out, and, if you care to take the trouble, you will

improve it by larding the meat here and there. Put it to roast in front of a good fire, with your liquor, which

serves to baste it with, in a pan beneath. If you cannot arrange to hang the mutton by a string to turn like a

roasting jack, then bake it, and continually baste it. A small shoulder is most successful. For one of four

pounds bake for fifty minutes.

ROAST RUMP OF BEEF, BORDELA

 

 

 

 

 

Dressings
Avocado Dressing Greek Basil Dressing Sesame Dressing
Dressed Cauliflower Italian Dressing Shoulder Of Mutton Dressed Like Kid
French Dressing Ranch Style Dressing Vinaigrette Dressing

 

 

 

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