Bone out the shoulder and either stuff it or not, whichever is required. Roll and tie carefully with string in a long or round shape.
Braise in the usual manner making sure that it is fairly well cooked.
When ready, remove the string, place the shoulder in a suitable dish and surround with the braising liquid after first removing all fat, passing through a fine strainer and reducing.
Serve accompanied with a suitable plain vegetable or vegetable purée.
© 1903 All rights reserved. Published by Taylor and Francis.