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Mutton, Shoulder of, Stuffed

Having boned a shoulder of mutton, and trimmed off the excess of fat, stretch it out on a pasteboard, and sprinkle over it pepper and salt. Make a sausage-meat with equal quantities of lean pork and bacon (a pound in all), seasoned with pepper, salt, and a little mace; pound these in a mortar, and stuff the shoulder; then round it to a nice shape, having first secured the forcemeat; use strong thread, and if properly and carefully done there is no fear of the sausage-meat leaving its place. Put the stuffed shoulder in a large stewpan containing some melted butter, and brown slightly both sides of it. Pour in a quart of good broth or water, and when it has boiled, and been skimmed, add a bunch of savoury herbs, an onion, a carrot, a handful of button mushrooms, and two cloves; simmer until done, basting the meat often with the gravy during the last half hour. Serve the meat on a hot dish; strain and take off all fat from the gravy, keep the meat hot before the fire, return the gravy to a small stewpan, and boil rapidly until it is reduced in quantity; then pour it over the meat, and garnish with glazed onions. Time to brown, seven or eight minutes for each side; to dress altogether, two hours and a half. Probable cost, 9 1/2d. to 10d. per pound. Sufficient for seven or eight persons.