[Illustration: Rolled shoulder]
MENU IDEA
Braised Lamb Shoulder
Parsleyed Potatoes
Creamed Peas
Perfection Salad
Parkerhouse Rolls
Butter or Margarine
Orange-Nut Cake
Beverage
_3 to 4-pound rolled lamb shoulder_
_1 teaspoon ground ginger_
_1 teaspoon dry mustard_
_½ teaspoon ground cloves_
_1½ teaspoons salt_
_3 tablespoons flour_
_2 tablespoons melted lard or drippings_
_¼ cup water_
Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb
shoulder with seasoned flour, saving remaining mixture. Brown slowly on
all sides in lard or drippings. Add water. Cover closely and cook slowly
until meat is done, allowing 40 to 45 minutes per pound, or about 3
hours. Thicken drippings with remaining flour mixture for gravy.