To Stew a Shoulder,
Extract the bones through the under-side. Make a stuffing of several slices of fat mutton, minced fine and seasoned smartly with cayenne, salt, allspice, and wine, and fill the holes from which the bones were taken. Bind firmly in shape with broad tape. Put in a large saucepan with a pint of gravy made from the refuse bits of venison; add a glass of Madeira or Port wine, and a little black pepper. Cover tightly, and stew very slowly three or four hours, according to the size. It should be very tender. Remove the tapes with care; dish, and when you have strained the gravy, pour over the meat.
This is a most savory dish.