SHOULDER OF LAMB STUFFED

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Shoulder of lamb ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
forcemeat No. 417
trimmings of veal or beef ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1/2 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 faggot of savoury herbs
a few slices of fat bacon
1 quart of stock No. 105

Instructions (4)

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, or sorrel sauce.

Original Text

SHOULDER OF LAMB STUFFED.

756. INGREDIENTS.—Shoulder of lamb, forcemeat No. 417, 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 No. 105.

Mode.—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, or sorrel sauce.

Time.—Rather more than 2 hours. Average cost, 10d. to 1s. per lb.

Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.

Notes

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