veal or beef, 2 onions, 1/2 head of celery, 1 faggot of savoury herbs, a
few slices of fat bacon, 1 quart of stock No. 105.
_Mode_.--Take the blade-bone out of a shoulder of lamb, fill up its
place with forcemeat, and sew it up with coarse thread. Put it into a
stewpan with a few slices of bacon under and over the lamb, and add the
remaining ingredients. Stew very gently for rather more than 2 hours.
Reduce the gravy, with which glaze the meat, and serve with peas, stewed
cucumbers, or sorrel sauce.
_Time_.--Rather more than 2 hours. _Average cost_, 10d. to 1s. per lb.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from Easter to Michaelmas.
LAMB'S SWEETBREADS, LARDED, AND ASPARAGUS (an Entree).