Neck And Shoulder Or Lamb Recipe

Instructions

1. The neck and shoulder of lamb, before referred to (see illustration, page 99), is an economical piece of meat, and capable of many variations in cooking.
2. The whole piece shown in the illustration weighed about five pounds.
3. The scrag, or neck end, -- the fore leg is also on this part, -- is the least desirable portion.
4. This follows the rule that meat increases in value the further it is removed from the head.
5. Either of these pieces (do not cut for a family of four or five) may be steamed, and the broth be thickened for a sauce; and they may be braised with vegetables or cut in pieces and cooked as a stew, a ragout, or a curry.