Bone out the shoulder, season the inside, roll and tie carefully with string. Braise in the usual manner, using 50 per cent more liquid than usual and until
Remove the shoulder, place in a clean small braising pan with
When ready, remove the string, place the shoulder on a suitable dish and surround with the rice. Serve accompanied with a sauceboat of lightly thickened gravy.
© 1903 All rights reserved. Published by Taylor and Francis.