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:

1. Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread.
2. 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.
3. 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.

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