No. 501 Shoulder of Lamb à la Bruxellaise.
Roast a shoulder of lamb with vegetables, and serve with sauce as for neck of veal à la Bruxellaise (No. 454).
No. 502 Shoulder of Lamb à la Polonaise.
Cut all the meat from the top of the shoulder and a little from the bottom, so as not to spoil the shape; build a wall of mashed potatoes about two inches high round it, and proceed as for saddle of mutton (No. 467).