697. Shoulder Of Lamb, Stuffed A La Macedoine
Description
This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
697. Shoulder Of Lamb, Stuffed A La Macedoine
Prepare a shoulder the same as for No. 693, but before tying it, fill the interior with American forcemeat (No. 229); let cook the same, and serve with one pint of hot Macedoine (No. 1032).
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