—Take a shoulder of lamb of about three pounds, season with one pinch of salt and one pinch of pepper, and tie it up well. Place in a saucepan with one sliced onion, and one sliced carrot, and brown for six minutes. Moisten with one pint of broth ([No. 99]), and a pint of Espagnole sauce ([No. 151]). Let cook for forty-five minutes. Skim all the fat from the gravy, and remove the shoulder to a hot dish and untie it. Garnish the dish with three stuffed egg-plants ([No. 909]), and half a pint of cooked gumbo ([No. 1030]). Strain the gravy over the shoulder, and serve.
694. Shoulder of Lamb, Purée Normande.
—Proceed exactly the same as for [No. 693], only substituting one pint of hot Normande ([No. 175]) for the other garnishing.
695. Shoulder of Lamb, with Stuffed Tomatoes.
—The same as for [No. 693], placing six stuffed tomatoes ([No. 1023]) around the dish before serving.
696. Shoulder of Lamb, Jardinière.
—Proceed as directed in [No. 693], only serving with one pint of hot Jardinière ([No. 1033]).
697. Shoulder of Lamb, Stuffed à la Macédoine.
—Prepare a shoulder the same as for [No. 693], but before tying it, fill the interior with American forcemeat ([No. 229]); let cook the same, and serve with one pint of hot Macédoine ([No. 1032]).