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To Make A Shoulder Of mutton Stuffed & Roasted

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make a shoulder of mutton stuffed & roasted. For a large shoulder lift the skin flattened halfway with a finger, then take the meat close from the bone on both sides: then chop the meat very finely: & have a handful of boiled parsley, with spinach, marjoram, & chopped mint, with 4 egg yolks, nutmeg, pepper, a little salt, ground anise, then return the meat in place with the bone, & replace the skin thereon & thereunder: put it in a caul of veal, & attach well with little skewers, & put in a tart pan to cook in the oven that it will be hot enough, & the other side of the shoulder is no longer supported, lard it with hyssop & sage. Note, when it is in the oven, it must be turned two or three times, so that it has color enough one side to the other: when well cooked cast all that is in the tart pan thereon, & put on a plate orange peels cut into slices thereon: then a little good vinegar, & serve it.


Other versions of this recipe:

Shoulder of mutton stuffed (Libro di cucina / Libro per cuoco)

Stuffed mutton shoulders (Le Viandier de Taillevent)

Stuffed Shoulders of Mutton (Du fait de cuisine)

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