sweet tarts, two table-spoonfuls of sugar should be
added.

SHOULDER OF LAMB FORCED. Bone a shoulder of lamb, and fill it up with
forcemeat; braise it two hours over a slow stove. Take it up and glaze
it, or it may be glazed only, and not braised. Serve with sorrel sauce
under the lamb.

SHOULDER OF LAMB GRILLED. Roast a shoulder of lamb till about three
parts done, score it both ways into squares about an inch large, rub it
over with yolks of egg, season it with pepper and salt, and strew it
over with bread crumbs and chopped parsley. Set it before the fire,
brown it with a salamander, and serve it up with gravy, mushroom
ketchup, lemon juice, and a piece of butter rolled in flour. Heat it
over the fire till it is well thickened.

SHOULDER OF MUTTON. If intended to be boiled with oysters, hang it up
some days, and then salt it well for two days. Bone it, sprinkle it with
pepper, and a little pounded mace. Lay some oysters over it, and roll
the meat up tight and tie it. Stew it in a small quantity of water, with
an onion and a few peppercorns, till it is quite tender. Prepare a
little good gravy, and some oysters stewed in it; thicken this with
flour and butter, and pour it over the mutton when the tape is taken
off. The stewpan should be kept close covered. If the shoulder is to be
roasted, serve it up with onion sauce. The blade-bone may be broiled.

SHOULDER OF PORK. A shoulder or a breast of pork is best put into
pickle. Salt the shoulder as a leg; and when very nice it may be
roasted, instead of being boiled.

SHOULDER OF VEAL. Cut off the knuckle for a stew or gravy, and roast the
other part with stuffing. It may be larded, and served with melted
butter. The blade-bone, with a good deal of meat left on it, eats
extremely well with mushroom or oyster sauce, or with mushroom ketchup
in butter.

SHOULDER OF VENISON. The neck and shoulder are roasted the same as the
haunch, and served with the same sauce. But if the shoulder is to be
stewed, take out the bone, and beat the meat with a rolling-pin. Lay
amongst it some slices of mutton fat, that have lain a few hours in a
little port wine; sprinkle a little pepper and allspice over it in fine
powder, roll and tie it up tight. Set it in a stewpan that will just
hold it, with mutton or beef gravy, half a pint of port wine, with
pepper and allspice. Simmer it close covered, and very slowly, for three
or four hours. When quite tender, take off the tape,