_Shoulder boned._--Split the shoulder just in the middle, on the inside,
lengthwise and following the middle of the bones; remove the flat bone
at the larger end first. This is easily done by scraping the meat off
the bone on both sides, and then pulling it off. Do the same with the
remaining bone. Spread the shoulder open on the table, the inside up,
salt and pepper it, then spread on it the same stuffing as for a chicken
stuffed with sausage-meat. Roll the shoulder round, tie it with twine,
and roast or bake it. When roasted or baked, serve with the gravy.
_On a Puree._--Bone and roll the shoulder as above directed, but do not
stuff it; roast or bake it, and serve it on a _puree_ of potatoes,
beans, peas, lentils, or any other vegetable; place the shoulder in the
middle of a dish, cut it in slices, and place them all around the
_puree_, one lapping over the other; turn the gravy over the whole
through a strainer, and serve hot.
_With a Sauce._--When baked or roasted as above, with or without
stuffing, serve it with a _piquante_, _ravigote_, or _Robert_ sauce.
_Boiled._--Boil, and serve it with a caper-sauce, the same as the leg.