Shoulder of Lamb with Cucumbers

Prepare and braise two shoulders of spring lamb as explained for a la Benton (No. 1748), when done, untie and glaze; dress them either on a garnishing of cucumbers with Danish sauce (No. 457), or else on a macedoine garnishing (No. 680), or a jardiniere (No. 677). Strain the stock, remove all its fat, and reduce it to the consistency of a light syrup, serving it in a sauce-boat the same time as the shoulders.

These shoulders may be dressed in the shape of ducks or hornpipes, dishing them upon the same garnishings.