Pour the boiling water over it, and place another pie-dish, inverted, at the top of it.
Put it in a moderate oven for two or three hours, until the steak is tender.
Then put the steak on a hot dish.
Thicken the gravy with the flour and pour it over.
Breast of veal may be boned, and stuffed with veal stuffing and cooked in the same way.
Shoulder of Mutton Boned, Stuffed, and Rolled.
- Ingredients—1 shoulder of mutton.
- Some veal stuffing, or sausage meat.
Method.—Remove the bone carefully, and place some stuffing in the place of it.
Roll up the mutton, and tie it firmly with twine.
It may be roasted, baked, or braised.