Shoulder Of Mutton Recipe

This is a very good joint, and by many preferred to the leg; for, if

properly roasted, it abounds in gravy, and produces many nice bits. The

figure annexed represents it as laid in the dish, with its back

uppermost. It should first be cut in the hollow part, in the direction

a, b, and the knife passed deep to the bone. The best part of the

fat lies on the outer edge, and it is to be cut out in thin slices, in

the direction f. If many are at the table, and the hollow part cut in

the line a, b, is eaten, some very good and delicate slices may be

cut out on each side the ridge of the blade bone, in the direction c,

d. The line between these two dotted lines is that in the direction of

which the edge or ridge of the blade bone lies, and cannot be cut

across. It is necessary to wind writing paper around the shank, as in

the leg, provided you wish to handle it. The lower side of the shoulder

has two cuts abounding in gravy. The part in the direction i, k, is

lean; the other, g, h, is very fat.

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