Casserole Of Shoulder Of Mutton
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Makes 6 to 8 servings.
Ingredients
6 small onions
1/2 oz. lard
1 sprig thyme
3 to 4 lb. shoulder of mutton
1 bay leaf
1/2 pt. stock or water
2 sprigs parsley
1/2 tsp. salt
1/2 oz. butter
1/4 tsp. pepper
Method
Peel onions; tie herbs together with fine thread.
Heat fats in a casserole.
Brown meat; add stock, onions, herbs, and seasoning.
Cover and cook in a very slow oven (300 F. - Gas Mark 1) for 2 hours.
During cooking, baste the joint 3 or 4 times with the liquid.
Remove meat and place on a hot plate.
Skim fat from gravy and pour over meat after carving.
Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986