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Lamb, Shoulder of, Grilled

Take a shoulder of lamb, plunge it into boiling water, let it boil three or four minutes, then draw it to the side of the fire and simmer it gently for three-quarters of an hour. Take it up, score it nearly to the bone in squares an inch apart, brush it over with the yolk of an egg, and sprinkle upon it bread-crumbs which have been seasoned with a tea-spoonful of salt and half a tea-spoonful of pepper, and flavoured with a table-spoonful of dried herbs, of which two parts should be parsley, one thyme, and one marjoram. Broil the meat over a clear fire until it is lightly browned, and send the following sauce to table with it. Mix half a salt-spoonful of cayenne with four ounces of pounded sugar. Add half a pint of white vinegar, and simmer over the fire until the sugar is dissolved. Add a glass of claret, and simmer again for a quarter of an hour. Serve very hot in a tureen. Probable cost, 1s. per pound. Sufficient for four or five persons.