Boned

—lay the shoulder on the table, the inside up, split it just in the middle, lengthwise, and following the middle of the bones; remove the flat bone at the larger end first. Do the same for the remaining bone. Then spread the shoulder open, and salt and pepper it. Fill the inside with sausage-meat; roll it of a round shape, and when properly tied with twine, roast or bake it, as directed for roasted or baked veal. It is then dished, decorated, and served in the same and every way as directed for roasted pieces of veal. It is an excellent dish served on either of the following purées: beans, celery, lentils, peas, potatoes, sorrel, spinach, or tomatoes.

When served on a purée, it may be decorated with skewers, the same as when served with a garniture.

It may also be served with a piquante or poivrade sauce.

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External links

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