Stuffed Shoulder of Lamb
From New Delineator recipes., 1929
You can substitute mutton or veal for lamb.
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 86. The excerpt below is the record exactly as published.
mustard, flour and sugar and stuff the top with cloves. Add a little water and cook, covered, in a moderate oven (350° F.) for an hour. In Place of Stuflfed Shoulder of Lamb
Cook this with the app: pantry check, scaling, and the assistant.