51�Թ�

Next day prepare a stuffing as for hare, beat the meat with a rolling-pin, cover it with the stuffing, roll it up tight and tie it.

Beat the meat and the bone to a mash, put it into a saucepan with three spoonfuls of gravy, set it over a slow fire, and stir it all the time, or it will stick to the bottom.

Beat the meat very fine, with a quarter of a pound of fine butter just warm, but not oiled, and as much of the gravy as will make it into a paste.

Take out the bone, beat the meat with a rolling-pin, lay on some slices of mutton fat, sprinkle over it a little pepper and salt, roll it up light and tie it.

But if the shoulder is to be stewed, take out the bone, and beat the meat with a rolling-pin.