Shoulder Boned

Split the shoulder just in the middle, on the inside, lengthwise and following the middle of the bones; remove the flat bone at the larger end first. This is easily done by scraping the meat off the bone on both sides, and then pulling it off. Do the same with the remaining bone. Spread the shoulder open on the table, the inside up, salt and pepper it, then spread on it the same stuffing as for a chicken stuffed with sausage-meat. Roll the shoulder round, tie it with twine, and roast or bake it. When roasted or baked, serve with the gravy.

On A Puree

Bone and roll the shoulder as above directed, but do not stuff it; roast or bake it, and serve it on a puree of potatoes, beans, peas, lentils, or any other vegetable; place the shoulder in the middle of a dish, cut it in slices, and place them all around the puree, one laping over the other; turn the gravy over the whole through a strainer, and serve hot.

With A Sauce

When baked or roasted as above, with or without stuffing, serve it with a piquante, ravigote, or Robert sauce.

Boiled

Boil, and serve it with a caper-sauce, the same as the leg.