Shoulder of Mutton Broiled.—Lard a shoulder of
mutton neatly with good streaky bacon, and braise
it with the same addenda as a leg till all but cooked;
now strew it thickly with seasoned breadcrumbs,
to which you have added a little Parmesan cheese
and some finely minced sweet herbs, and broil it
over a clear fire, moistening it now and again with
a little of the braising liquor.
— with Queen Mary's Sauce.—Three parts
roast a nice, well-hung shoulder of mutton, then
put into the roasting tin under it a soup plate with
three tablespoonfuls each of hot water and port
wine, a shallot and an anchovy, both finely minced,
and a little pepper; finish roasting the mutton, keep-
ing it well basted with the contents of the soup plate.
When cooked, turn up the inner side of the joint,
score it across and across with a sharp knife, and
strew it thickly with fried breadcrumbs, pouring the
rest of the gravy over it. Cooked in this way
shoulder of mutton is very good, served with well
made Yorkshire pudding; or it can be plainly roasted
with the pudding under it, and then be sent to table
with a good horseradish cream in a sauce-boat. Or
the remains (especially if it was originally under-
done) make a very nice broil thus: Score the meat
with a sharp knife right down to the bone, then
season highly with cayenne, French or English made
mustard, and a very little grated lemon peel; dip it
in oil or warm butter, then roll it in, or strew it
thickly with breadcrumbs, broil over a clear fire, and
send to table very hot, either with or without a hot
grill sauce.