Larded Shoulder of Mutton.
Cut half a pound of salt fat pork into narrow, long lardoons. Roll them in a mixture of pepper, allspice and vinegar. If you have no larding-needle, make incisions in the shoulder of mutton with a thin, narrow-bladed knife, and thrust in the strips of pork, leaving about a quarter of an inch projecting on the upper side. Put into a dripping-pan, pour two cupfuls of boiling water over it, in which has been mixed a glass of claret. Cover with another pan, and cook two hours, if the shoulder be of full size. Baste frequently—for an hour and a half with its own gravy—then three times with a mixture of melted butter and currant jelly, leaving off the upper pan that the meat may brown. Dish the meat; thicken the strained gravy with browned flour, and after one boil, serve in a boat. To save labor and time on Sunday, lard the meat over night.