{"id":6922,"slug":"shoulder-of-mutton-stuffed","title":"SHOULDER OF MUTTON STUFFED","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a shoulder of mutton","bread stuffing","water"],"ingredients_norm":["shoulder of mutton","bread stuffing","water"],"steps":["Have the butcher carefully remove the blade from the shoulder and fill the space with a bread stuffing; See \"Bread Dressing for Fowl\".","Sew up the opening, roast in the oven with a very little water in the pan, and baste frequently.","Serve with the gravy from the pan after the grease has been carefully removed."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w25:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"01ec2ed22e97a37e17a897020b0fd2d1a2d5082cd032c760e55a4118f7007626","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/shoulder-of-mutton-stuffed"}