Stuffed and Braised Shoulder of Lamb

Ingredients

• a shoulder of lamb
• good veal forcemeat
• a little salt
• a little pepper
• grated nutmeg
• two onions
• three or four sticks of celery
• a pint and a half of white stock
• slices of fat bacon

Method

1. 1

   Take a shoulder of lamb, remove the blade bones without injuring the outer skin, but leave in the shankbone.

2. 2

   Fill the cavity with veal forcemeat.

3. 3

   Sprinkle the inner surface with salt, pepper, and nutmeg, and tie the edges together.

4. 4

   Put the lamb into a braising-pan with bacon, onions, celery, herbs, and stock.

5. 5

   Braise for two hours over a slow fire.

6. 6

   Drain, boil the gravy down quickly, and glaze the meat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 805. The excerpt below is the record exactly as published.

a shoulder of lamb down to a clear tire, and baste it hberaUy while roasting. A quarter of an hour before it is taken up dredge a little flour over it, sprinkle a tea-spoonful of salt upon it, and baste it with a little butter until it is nicely browned. Send a spoonful or two of the gravj' made from the joint in the dish with it, and the rest in a tureen. Mint sauce and green peas, salad, or potatoes generally accompany this dish. Time to roast, eighteen minutes for every pound. Probable cost, lOd. or Is. per pound. Sufficient for four or five persons. Lamb, Shoulder of (a la Venison).— The same method is to be followed as for leg of lamb {see Lamb, Leg of, a la Venison). Lamb, Shovilder of, Grilled.— Take a shoulder of lamb, plunge it into, boiling water, let it boil three or four minutes, then draw it to the side of the fire and simmer it gently for three-quarters of an hour. Take it up, score it nearly to the bone in squares an inch apart, brush it over with the yolk of an egg, and sprinkle bread-crumbs upon it which have been seasoned with a tea-spoonful of salt and half a tea-spoonful of popper, and flavoured with a table-spoonful of dried herbs, of which two parts should be parsley, one thyme, and one marjoram. Broil the meat over a clear fire until it is lightly browned, and send the following sauce to table with it : — Mix half a salt-spoonful of cayenne with four ounces of pounded eugar. Add half a pint of white vinegar, and simmer over the fire until the sugar is dissolved. Add a glass of claret, and simmer again for a quarter of an hour. Serve very hot in a tureen. Probable cost, lOd. per poimd. Sufficient for four or five persons. Lamb, Shoulder of, Stuffed and Braised. — Take a shoulder of lamb, remove the bladeboncs without injuring the outer skin, but leave in the shankbone. Fill the cavity from which the bones have been removed with good veal forcemeat. Sprinkle the inner surface with a little salt, pepper, and grated nutmeg, and draw together the edges of the shoulder with some strong thread. Put the Iamb into a braising-pan with slices of fat bacon under and above it. Put with it two onions, three or four sticks of celery, a bunch of savoury herbs, and a pint and a half of white stock. Braise the lamb for two hours over a slow fire. Take it up, drain it, boU the gravy down quickly, and glaze the meat. After glazing, serve with either cucumber, tomato, or sorrel sauce. Probable cost, lOd. or is. per pound. Sufficient for four or five persons. Lamb, Shoulder of, with Truflles. — Take two shoulders of lamb, bone and trim them neatly, and sprinkle over each a tea- spoonful of salt, half a tea-spoonful of pepper, a quarter of a nutmeg grated, and two truffles cut into thin slices. Put the two shoulders together, press them closely, and tie them round securely with string. Place some slices of fat bacon at the bottom of a convenient-sized saucepan ; put the meat upon this, and then some more slices on the top; add two bunches of parsley, a very small bunch of thjTue, three caiTots, two onions, a tea-spoonful of salt, half a dozen peppercorns, and a pint and a half of good stock. Cover the pan closely, and simmer very gently for two hours. At the end of that time take out the meat, remove the string, place it on a hot dish, boil the gravy quickly down to the consistence of sauce, and strain it over the lamb. Grarnish with slices of lemon, and serve as hot as possible. If truffles cannot be easily procured, they may be omitted, and the lamb cooked in the same way without them. Probable cost, lOd. per pound. Sufficient foi- six or seven persons. Lamb Steaks, Brown.— Flatten the steaks, dip them into beaten egg, and after- wards into finely-grated bread-crumbs flavoured and seasoned as follows: — With four heaped table-spoonfuls of bread-crumbs mix half a tea-spoonful of salt, quarter of a tea-spoonful of pepper, the eighth of a small nutmeg, grated, a table-spoonful of finely-minced parsley, and the thin rind of a quarter of a lemon chopped a» small as possible. Fry the chops in hot fat, thicken half a pint of nicely- seasoned gravy with a lump of butter rolled in flour, and add a glass of port and half a dozen stewed mush- rooms. The latter may be omitted. Serve the steaks on a hot dish, pour the sauce into the centre, and garnish with fried sippets, or, if pre- ferred, pickled gherkins thinly sliced. Send green peas or stewed cucumbers to table with these. Time, ten minutes to fiy the steaks. Probable cost, lOd. per pound. Sufficient, half a dozen for three persons. Lamb Steaks Ragout. — Take two pounds of lamb steaks, strew a little white pepper and powdered mace over them, and put them into a saucepan with a quarter of a pint of liquid, half of which should be milk and half white stock. Let them simmer as softly as possible, without ceasing, for an hour and a quarter, or until tender. Just before serving mix a tea-spoonful of mushroom-powder and a tea-spoonful of flour very smoothly with a table-spoonful of cold milk. Stir this to the sauce, add a salt-spoonful of salt, a wine- glassful of boiling cream, and half a dozen white mushrooms ready stewed; serve imme- diately. Great care must be taken in preparing LAM (361 ) IiAM this dish that the meat is very gently simmered. If it is allowed to boil quickly it will be hard, dry, and unpalatable. When gently simmered it is excellent. Probable cost, lOd. per pound. Sufficient for three or four persons. Lamb, Stewed, with Mushrooms.— Take the bones from a breast of lamb, season the meat with a little pepper

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