Instructions: Remove the blade bone from the shoulder, or have the butcher do it. Mix together the crumbs, parsley, lemon rind, fat, salt, pepper and egg. Stuff the boned cavity, sew up the opening and roast. Be sure to baste frequently with a little fat or the meat will be dry. Allow 15 minutes to the pound.

Serve with gravy. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

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