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Lamb, Shoulder of, Stuffed and Braised

Take a shoulder of lamb, remove the blade-bone without injuring the outer skin, but leave in the shankbone. Fill the cavity from which the bone has been removed with good veal forcemeat. Sprinkle the inner surface with a little salt, pepper, and grated nutmeg, and draw together the edges of the shoulder with some strong thread. Put the lamb into a braising-pan or stewpan with slices of fat bacon under and over it. Put with it two onions, three or four sticks of celery, a bunch of savoury herbs, and a pint and a half of white stock. Braise the lamb for two hours over a slow fire. Take it up, drain it, boil the gravy down quickly, and glaze the meat. After glazing, serve with either cucumber, tomato, or sorrel sauce. Probable cost, 1s. per pound. Sufficient for four or five persons.