Ballotin Of Lamb With Green Peas Recipe

Instructions

1. Bone a 3-pound shoulder of lamb--the end bone may be left for a handle.
2. Season with a teaspoon each of salt and pepper; sew up and fasten securely with string, and boil in stock pot for five minutes.
3. Let it cool, and grease the top with a shortening-needle.
4. Put it in a saucepan with a small, thin strip of fat pork, and a chopped potato, beet, and onion.
5. Cook eight or ten minutes, till lightly browned; then turn over a pint of broth and Spanish sauce in equal parts and cook in the oven about forty-five minutes.
6. Then strain the sauce over a pint of boiled green peas, and cook for two or three minutes more.
7. Take the strings from the ballotin; place it on top of the vegetable garnishing on a hot dish, and serve.