Shoulders of Lamb with Puree of Celery—Stuffed

Bone two shoulders of lamb keeping on the handle bone and sawing the knuckle one inch from it; free the meat of fat and sinews, pare nicely, then season with salt, pepper, and nutmeg.

Dressing for Stuffing the Shoulders.—Take one pound of sausage meat, half a pound of finely chopped raw ham, four tablespoonfuls of finely chopped onions, half a pound of minced mushrooms, two tablespoonfuls of chopped parsley, a quarter of a pound of dry bread-crumbs, two whole eggs and a seasoning of salt, pepper and nutmeg. Fill the two shoulders with this dressing, roll them up and sew them in such a way that none of it can escape, garnish the bottom of a saucepan with slices of fat pork, set the shoulders on top and moisten with a white wine mirepoix stock (No. 419); boil and simmer slowly for two hours and a half. As soon as the shoulders are done glaze and strain the stock, remove all its fat and reduce it to the consistency of a syrup. Dress the shoulder either on a celery puree (No. 711) or a tomato puree (No. 730), or one of artichokes (No. 704), or else of cucumbers (No. 714), macedoine (No. 680), or jardiniere (No. 677); trim the handle bones with frills (No. 10) and serve the gravy apart.