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Shoulder of Veal or Lamb, Stuffed 2
length of the leg, from which the bone was removed, and secure the ends with skewers, or by sewing with stout, uncolored, linen thread. Season the outside with salt and pepper, dust with flour and bake about 2 hours, or till done, in a rather hot oven, basting from time to time with the water, and a little butter, put in the pan for the purpose; and if 2 or 3 sticks are put in the pan to keep the meat out of the water, so much the better. If likely to brown too much, put a piece of paper, or a flat pan over it. Keep up the supply of water—about 1/2 Pt. —in the pan, to make a gravy with by thickening with browned or unbrowned flour, as you prefer. A leg of young mutton, or even the hind leg, may be done in the
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