Bone a shoulder of house lamb, then season it with pepper, salt, mushroom powder, and beaten spice; fill the cavity with some light forcemeat; sew it up, and make it in the form of a leg of lamb; after which blanch it, and braise in a little stock and bards of fat bacon. When it is done wipe it dry, glaize it, and serve it up with sorrel sauce under; or a strong cullis sauce with a little tarragon of vinegar in it.
Shoulder of Lamb en Epigram.
Roast a shoulder of lamb till three parts done, and let it stand till cold; then take the blade-bone out with the meat, leaving only the skin whole in the form of a fan. Cut the meat into slips, add to it parsley, thyme, eschallots, and mushrooms, chopped fine, some good-seasoned cullis, and a little lemon pickle. Let it stew gently for a quarter of an hour; and let the fan of the shoulder and the blade bone be broiled, and served up over the stew.
Shoulder of Lamb grilled.
Roast it till three parts done, then score it with chequers, season with pepper and salt, and grill it gently till done. Let it be of a light brown colour, and serve it up with a sauce over it made with cullis, ketchup, lemon juice, and a bit of fresh butter.
Hind Quarter of Lamb marinated.
Bone the leg, fill the cavity with a light forcemeat well-seasoned, sew it up and lard the top part of the quarter with slips of fat bacon. When done, take a quart of veal stock, half a gill of vinegar, whole black pepper, some salt, two bay leaves, three onions cut in pieces, a little garlick, and half a pint of rhenish wine. Boil all the ingredients together a quarter of an hour, put the lamb into a deep dish, and strain the liquor to it. Let it lay five or six hours, turn it several times, then roast the lamb gently with a veal caul over it. When it is nearly done, let it colour a little and glaize the top. Serve it up with a sauce under it, made with the above liquor boiled down almost to a glaize, with some cullis added.
N. B. In the same manner may be done a shoulder or leg of lamb.