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Mutton, Shoulder of, Stewed

Hang this joint as long as possible in dry cold weather; for stewing three days will be sufficient. Procure one, not too large or too fat, pare off what is unnecessary of the fat, and use it for a common crust; take out the bladebone, and fill the space with a forcemeat as for veal, sew up the opening, slice an onion, a carrot, a turnip, and a stick of celery, put them with the mutton into a stewpan, pour in good stock enough to cover, and add a clove of garlic, a bay-leaf, a blade of mace, two cloves, a dessert-spoonful of salt, half the quantity of white pepper, and a large pinch of cayenne. Let the whole simmer gently, with the lid closed, for four hours, strain, and thicken the gravy with an ounce of butter rolled in flour; put the meat on a hot dish with a little of the gravy, add to the remainder half the juice of a lemon and a glassful of white wine. Serve with French beans boiled in the usual way, drained and warmed up in good gravy, or with spinach round the dish. Probable cost, 9d. to 10d. per pound.