Shoulder of Lamb Stuffed

Ingredients

• Shoulder of lamb
• forcemeat No. 417
• trimmings of veal or beef
• 2 onions
• 1/2 head celery
• 1 faggot of savoury herbs
• a few slices of fat bacon
• 1 quart stock No. 105

Instructions

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.
3. Stew very gently for rather more than 2 hours.
4. Reduce the gravy, with which glaze the meat, and serve with peas, stewed cucumbers, or sorrel sauce.