Mrs. Beeton's All About Cookery

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Lamb, Shoulder of, Stuffed

INGREDIENTS for dish for 6 persons.- Shoulder of lamb, forcemeat, trimmings of veal or beef, 2 onions, 1/2 head of celery, 1 faggot of savoury herbs, a few slices of fat bacon, 1 quart of stock. AVERAGE COST, 4s. 6d.

Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat and sew it up with coarse thread. Put it into a stewpan with a few slices of bacon under and over the lamb and add the remaining ingredients. Stew very gently for rather more than 2 hours. Reduce the gravy, with which glaze the meat and serve with peas , stewed cucumbers, or sorrel sauce.

TIME. Rather more than 2 hours.

SEASONABLE from Easter to Michaelmas.

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