Ingredients
Shoulder of lamb, forcemeat,
trimmings of veal or beef,
2 onions,
1/2 head of celery,
1 faggot of savoury herbs,
a few slices of fat bacon,
1 quart of stock
Preparation
Take the blade-bone out of a shoulder of lamb, fill up its
place with forcemeat, and sew it up with coarse thread.
Put it into a
stewpan with a few slices of bacon under and over the lamb, and add the
remaining ingredients. Stew very gently for rather more than 2 hours.
Reduce the gravy, with which glaze the meat, and serve with peas, stewed
cucumbers, sorrel or mint sauce.
Time: Rather more than 2 hours.
Sufficient for 4 or 5 persons.
