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Braised Shoulder of Lamb

Bone a shoulder of lamb, leave the knuckle and fill the cavity with a rich bread stuffing; tie it neatly in shape and wrap in a buttered paper. Lay in a deep pan with two ounces of butter, a sliced carrot and turnip each, an onion stuck with cloves and a bunch of sweet herbs.

Pour over sufficient stock to cover the bottom of the pan. Set over a slow fire and let simmer gently, baste every ten minutes. When nearly done lift from the pan, remove the paper; brush the meat with melted glaze and set in the oven to brown. on a heated dish. pour around it. of green peas d'hotel sauce.