Cook as you would the leg, but with more water in the pan and more slowly. When nearly done, baste plentifully with the gravy, and, five minutes later, with butter into which a little lemon-juice has been beaten. Brown lightly, after dredging with salt, pepper, and flour. Your object should be to make every part of the shoulder eatable, the muscles soft, and the skin gelatinous. As usually served, the thin part of the roast is often hard and distasteful, more like burnt leather than meat.

You can vary the dish by having the bone of the shoulder taken out, filling the cavity with a dressing of bread-crumbs and butter, seasoned with pepper and salt.