To Bone a Shoulder of Veal, Mutton, or Lamb

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By Eliza Acton

Published 1845

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Spread a clean cloth upon a table or dresser, and lay the joint flat upon it, with the skin downwards; with a sharp knife eat off the flesh from the inner side nearly down to the blade bone, of which detach the edges first, then work the knife under it, keeping it always close to the bone, and using all possible precaution not to pierce the outer skin; when it is in every part sep