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Lamb, Bladebone of, Broiled

Take a cold shoulder of lamb weighing from two to three pounds, and score the flesh to the bones in squares about an inch apart. Make a powder by mixing together a tea-spoonful of salt, a tea-spoonful of pepper, and half a tea-spoonful of dry mustard. Rub this well into the flesh, then place the meat on a hot gridiron, put it four or five inches above a clear fire, and broil it first on one side and then on the other until it is hot throughout. Place it on a hot dish, brush it over with clarified butter, squeeze the juice of a lemon upon it, and serve as hot as possible. If preferred, the meat can be egged and bread-crumbed before being broiled. Time to broil, about a quarter of an hour. The hot mixture should be rubbed into the joint some hours before it is broiled.