Since I only have a combined electric range/oven and no fire (not even in the living room--a previous owner took out the fireplace in a round of misguided 1960s renovations), Mrs. B's Shoulder of Mutton recipe isn't much use to me. Also, Victorians must have eaten the most appallingly overcooked vegetables. So, I've made a few changes to suit my kitchen and my taste.
Roast Lamb Dinner
Roast Shoulder of Lamb
1 bone-in shoulder of lamb (7 lbs)
coarse sea salt
Preheat oven to 325 degrees Fahrenheit.
Rub lamb all over with sea salt, place in a roasting pan fat side up and cook approximately 35 minutes per pound. Unlike lamb chops, a shoulder of lamb is served well done. A seven-pound shoulder should take around four hours.
When roast is finished, allow to rest 15 to 20 minutes before serving. Shred and serve with caramelized onions.
Adapted from Betty Crocker's Picture Cookbook (1950), 267.
1/4 cup butter
4 yellow onions, peeled and thinly sliced
2 teaspoons demerara sugar
1 teaspoon sea salt
In a small skillet or omelet pan, melt the butter over medium-low heat. Add the onion and cook 15 minutes, or until softened. Onion should not brown; turn down the heat if necessary.
Add sugar, salt and pepper and turn heat up to medium and sauté onions for about 1/2 an hour, or until very brown and very soft. Serve with roast lamb.
Adapted from "Caramelized Onions" in Martha Stewart Living, June 1995.
1/2 lb russet potato per person
Scrub each potato and prick on all sides with the tines of a fork. Roast directly in the oven at 325 degrees Fahrenheit for 1 hour 40 minutes. Serve with butter, sour cream, salt and pepper.
1/4 lb carrots per person, peeled and trimmed
Boil carrots until fork-tender, then drain. Dress with melted butter or return carrots to pan to boil in 1/4 cup cream per person until cream is almost entirely absorbed by carrots. Season with salt and pepper.
Recipes from Mrs. Beeton:
"Roast Shoulder of Mutton" in Mrs. Beeton, The Book of Household Management (London: Ward, Lock, and Co., 1888), 349. From Google Books.
"Stewed Carrots" in ibid., 743-744.