Boiled Shoulder Of Lamb A La Monaco

This recipe hails from the early 20th-century Greek cookbook 'Megale amerikanike mageirike', published in New York in 1917 by Michael Gkines. The cookbook introduces Greek home cooks and professional chefs to practical and tested recipes for both everyday and special-occasion dishes, blending traditional Greek flavors with emerging trends and techniques inspired by the American culinary system. During this period, many Greeks were living in diaspora, especially in America, and sought to preserve their culinary heritage while embracing new methods and ingredients available in their adopted homeland. The use of classic sauces, careful roasting or boiling, and presentation with fresh vegetables reflects a cosmopolitan yet nostalgic approach to food.

Historically, this dish would have been prepared using a sturdy butcher’s knife for deboning, a larding needle or kitchen twine for tying the meat, a large stock pot for boiling, and a slotted spoon or ladle for skimming. Potatoes and peas would be boiled in separate saucepans or perhaps together, and the white sauce made in a small, heavy-bottomed pan. A sharp knife for slicing and a wide platter for serving would complete the necessary kit.