Boiled Shoulder of Mutton is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a shoulder of mutton that's salted to brine it and which is then cooked by boiling with carrot, onion, celery and thyme and which is served with boiled vegetables and onion sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Shoulder of Mutton.
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This is a classic recipe for a Victorian version of Boiled 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. 426.—BOILED SHOULDER OF MUTTON.
Salt a shoulder of mutton, and turn it over in its brine every morning for about six days ; at the expiration of this time, it will be fit to dress : it must be put on to boil in a pot with cold water, a carrot, onion, celery, and a garnished bouquet of parsley, and boiled very gently for about an hour and three-quarters, and when done, dished up with a border of boiled carrots and parsnips, and smothered with onion sauce, No. 55.
Modern Redaction
Ingredients:
1 shoulder of mutton
1kg (about) salt
1 carrot
1 onion, halved
1 celery stick, halved
1 small bunch of parsley tied with a bayleaf and a sprig of thyme
boiled carrots and parsnips, to accompany onion sauce, to accompany
Method:
Sprinkle a coating of salt on the base of a non-reactive dish (this should be large enough to hold the mutton). Sit the mutton on top then cover with the remaining salt. Cover with clingfilm (plastic wrap) and set in the refrigerator to brine for 5 days.
Each day, turn the mutton shoulder over and rub in the brine. Add more salt, as needed, to ensure the meat is covered.
When it has brined sufficiently, wash off the excess salt and put the meant in a large pan with the carrot, onion, celery and herbs. Cover with plenty of water, bring to a boil and cook for about 110 minutes, or until the meat is tender.
Remove the mutton from the pot and place on a serving dish. Garnish around with boiled carrot and parsnips, coat with onion sauce and serve.
