LAMB, Shoulder of, Stuffed.
Ingredients.—Shoulder of lamb, forcemeat, trimmings of veal or beef, 2 onions, ½ head of celery, 1 faggot of savoury herbs, a few slices of fat bacon, 1 quart of stock. Mode.—Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours. Reduce the gravy, with which glaze the meat, and serve with peas, stewed cucumbers, or sorrel sauce. Time.—Rather more than 2 hours. Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.