The shoulder of lamb is good roasted plain, but is better cooked in the
following manner. Score it in checkers, about an inch long, rub it over
with a little butter, and the yelk of an egg; then dip it into finely
pounded bread crumbs; sprinkle on salt, pepper, and sweet herbs; roast
it till of a light brown. This is good with plain gravy, but better with
a sauce, made in the following manner. Take a quarter of a pint of the
drippings from the meat, mix it with the same quantity of water, set it
on the fire; when it boils up, thicken it with a little flour and water
mixed, put in a table spoonful of tomato catsup, the juice and grated
rind of a lemon; season it with salt and pepper.