There is no difficulty for a cook in removing the bones of a shoulder of mutton or lamb, and a little practice will enable her to accomplish it with dexterity. It is, however, generally possible to have the shoulder boned by the butcher. The bones will assist in making gravy, and one of the economies of boning meat is, that these and the trimmings can be utilised, whereas, if roasted in the joint they are usually wasted. The undercut of a shoulder of mutton makes a delicious pasty and other small dishes, and it is well to reserve this, and only roll the upper side. The same remark applies to a loin of mutton. Having removed the bones, leaving that of the knuckle, lay the meat flat, sprinkle with pepper and salt, and spread over a layer of forcemeat, made of equal quantities of breadcrumbs and cold boiled fat bacon. The usual seasonings are salt, pepper, sweet herbs, parsley, lemon peel, and a grate of lemon and nutmeg. Some persons, however, prefer minced shalot and a little dried and sifted sage. Having spread the forcemeat, taking care not to bring it too near the edges of the meat, bind the shoulder with tape so as to bring the knuckle near the centre of it, and to thoroughly secure the forcemeat.

The joint can either be roasted or brased, and in either case will require to be cooked gradually. To brase the meat put in the kettle a thick layer of sliced carrots, turnips, and onions, place it on these and pour in gently three quarts of boiling stock with a teaspoonful of pepper and three teaspoonfuls of salt. Allow the meat to simmer very gently for four hours, or until thoroughly stewed and tender. Take it up, and having poured the gravy through a strainer into a basin, place it again in the kettle, and keep it hot whilst the gravy is prepared, for which at least half an hour must be allowed. Place the basin containing the strained gravy in another with cold water, which change frequently, in order to facilitate the cooling. As soon as the fat is set remove it, put the gravy in a stewpan without the lid, and let it boil rapidly, skimming it as long as any scum rises. When the gravy has boiled down to about a pint return it to the meat in the kettle, which put over the fire and baste with the gravy for ten minutes. To avoid the delay of preparing the gravy in this manner, it is often possible by a little management to have one ready which will serve for this purpose. All that is necessary is, that the gravy should be gelatinous, and of a good flavour and colour. To assist in making gravy into half glaze, an ounce of Nelson's gelatine to a quart of gravy may be used: this boiled down to a pint will be very good.

The vegetables stewed with the meat will make a good garnish if minced fine, mixed with a very small piece of butter and re-warmed, or will be very good curried. Haricot beans also go well with this dish.