_Boned._--Lay the shoulder on the table, the inside up, split it just in
the middle, lengthwise, and following the middle of the bones; remove
the flat bone at the larger end first. Do the same for the remaining
bone. Then spread the shoulder open, and salt and pepper it. Fill the
inside with sausage-meat; roll it of a round shape, and when properly
tied with twine, roast or bake it, as directed for roasted or baked
veal. It is then dished, decorated, and served in the same and every way
as directed for roasted pieces of veal.
It is an excellent dish served on either of the following purees:
_beans_, _celery_, _lentils_, _peas_, _potatoes_, _sorrel_, _spinach_,
or _tomatoes_.
When served on a _puree_, it may be decorated with skewers, the same as
when served with a garniture.
It may also be served with a _piquante_ or _poivrade_ sauce.
_Stuffed._--Bone the shoulder as directed above; spread it open, and
salt and pepper it, also as directed. Spread a coat of sausage-meat on
it, about one-third of an inch in thickness, then put a layer of salt
pork on the sausage-meat; then a layer of boiled ham; again a layer of
sausage-meat; on this a layer of beef or sheep's tongue, boiled. The ham
and tongue are cut in square fillets, about one-fourth of an inch broad
and about two inches long. The tongues may be fresh or salted, according
to taste. When filled, roll it so as to give it a round shape; wrap it
up in a towel and drop it in boiling water, to which you have added
salt. Boil gently for about four hours, take the kettle from the fire
and let cool. When cold take the shoulder off, wipe it dry and serve
with meat jelly. The jelly is chopped, or cut in fancy shapes, or both.
Some chopped jelly may be placed all around the meat, and some cut in
fancy shapes with a paste-cutter or with a knife, and placed over it.
It may also be decorated with skewers, as directed for roasted pieces of
veal.
_En Bellevue._--When boiled and cold, prepare it like a fillet of _beef
en Bellevue_, and serve.