Shoulder Of Lamb Stuffed A La Duchesse

"Remove the bones from the shoulder and prepare it to be stuffed. Chop one pound of lamb or pork (ham), two raw eggs and two eggs scrambled hard, a handful of breadcrumbs, salt, pepper, nutmeg. Mix them well and stuff the shoulder. Try to give it a round shape, wrap it with a clean paper, tie it with string, and place it in the oven to roast, in the pan, without adding anything else. Leave it for more than an hour. When you take it out of the oven, let it cool, slice it, and serve it with duchess potatoes."

The recipe is written as direct, conversational kitchen advice, presuming practical knowledge and confidence on the part of the cook. Ingredient weights are approximate, often described by handfuls or numbers, not precise measures. The language is old-fashioned Greek, mixing modern and archaic terms (e.g., 'galetta' for breadcrumbs). Instructions focus on method over detail, omitting oven temperature or timing specifics—details that would come naturally to a cook of the era. The spelling and style reflect early 20th-century Greek as spoken among immigrants in America, blending culinary cultures through both language and technique.