After the roast was removed from the spit for the receipt (recipe) To roast a Shoulder of Mutton, it was plated on a pewter charger and garnished with pickled purslane and preserved calendula. I am enjoying the aroma from the roast as I bring it to the table for the gravy.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, foodways, Mutton, Roasting
The mutton for the receipt (recipe) To roast a Shoulder of Mutton was done when the juices ran clear in the grisset. The roast will now be removed from the spit carefully so the roast will be perfect for serving.
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Posted in culinary history, food, food history, Mutton, receipts, recipes | Tags: culinary history, food, foodways, Mutton, Roasting
The final ingredient added to the gravy for the receipt (recipe) To roast a Shoulder of Mutton is a handful of Sugar. This was added to the gravy from the roasting mutton, white wine vinegar, capers, and mace.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, foodways, Roasting
The next gravy ingredient after the white wine vinegar and capers for the receipt (recipe) To roast a Shoulder of Mutton are five to six blades of Mace. Mace is the covering of the seed (aril) that will mature to a nutmeg. The covering is scarlet red when harvested and dries to color pictured. The entire aril when dried is called a blade of mace. And yes this mace is the same ingredient used for the self-defense spray-mace.
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Posted in culinary history, food, food history, mace, Mutton, receipts, recipes | Tags: culinary history, food, food history, foodways, Roasting
After half a pint of white wine vinegar has been poured for the gravy of the receipt (recipe) To roast a Shoulder of Mutton a handful of capers are added. Capers are the unripened green buds of the caper bush (Capparis spinosa) which is a prickly perennial native to the hot, dry areas of the Mediterranean and has whitish pink flowers. The immature buds are first dried and then pickled.
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Posted in Capers, culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton, Roasting
After the half roasted shoulder of mutton has been slashed with a knife for the receipt (recipe) To roast a Shoulder of Mutton take half a pint of white wine vinegar.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting, Vinegar | Tags: culinary history, food, food history, foodways, Mutton, Roasting
The receipt (recipe) To roast a Shoulder of Mutton states when you think it is half roasted … slash it with a knife…down to the bone on both sides. This is to allow the gravy to run. After cutting, basting of the roast stops.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton
The receipt (recipe) To roast a Shoulder of Mutton needed to be roasted with a quick fire that the fat may drop away. If you look closely at the picture, the fat is dripping from the roast into the grisset as the shoulder is just starting to begin roasting.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton, Roasting
The first instructions for the receipt (recipe) To roast a Shoulder of Mutton was roast it with a quick fire. A good bed of embers is being established to provide a quick roasting temperature and I am feeling the heat coming to the roast with my hand to make certain.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton, Roasting
Mutton is the meat from a sheep that is older than one year of age but typically the sheep is two or three years old. It is a shoulder of mutton that is on the spit for the receipt (recipe) To roast a Shoulder of Mutton.
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Posted in culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton
Heart to Hearth Cookery 