Shoulder of Lamb Stuffed

Ingredients

• a shoulder of lamb
• 1 even teaspoonful seasoning salt
• 1 pound of salt pork
• 2 onions
• 1 carrot
• 12 whole peppers

Method

1. 1

   Remove the bones from a shoulder of lamb except the leg bone.

2. 2

   Spread the shoulder open, season with salt and pepper, fill with veal or sausage forcemeat, sew it up, rub seasoning salt over the meat.

3. 3

   Put salt pork in a saucepan, add onions, carrot, bouquet, and whole peppers; lay the shoulder on top, add sufficient boiling water or broth to nearly cover the meat, cover with buttered paper and the lid, set over moderate fire, and boil slowly for 1.5 hours.

4. 4

   Take out the meat, lay it in a roasting pan, strain the broth, remove fat, pour broth over the meat, roast for 20 minutes, basting frequently.

5. 5

   Dress the meat on a hot dish, remove threads, cut pork into thin slices, and garnish with sliced pork and boiled cabbage rolls.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 204. The excerpt below is the record exactly as published.

houlder of Lamb^ Stuffed.— Remove the bones from a shoulder of lamb except the leg bone, which must be left on. Spread the shoulder open, season with salt and pepper, fill with veal or sausage forcemeat, sew it up, rub 1 even teaspoonful season- ing salt over the meat. Put 1 pound of salt pork in a saucepan, add 2 onions, 1 carrot, a bouquet, and 12 whole peppers

Cook this with the app: pantry check, scaling, and the assistant.