Take the blade bone carefully out of a shoulder of lamb without bursting
the skin, lard the under part with pieces of fat bacon about an inch and
a half long and a quarter of an inch in thickness, lay it upon a cloth,
season it, and spread some forcemeat about an inch in thickness down the
centre in a line with the knuckle, cut some long strips of cooked ham or
tongue and lay upon it, with some truffles cut in as long strips as
possible, then roll the flaps over and sew it up, giving a nice oval
appearance, tie it up in a cloth and put it in a stewpan, with two large
onions, two carrots, two turnips, a bunch of parsley, thyme, and
bay-leaf, some trimmings of veal, beef, or mutton, cover the whole with
some white stock (or water, but then you must put more meat), let it
simmer for three hours, skim it well, add half a pint of bucellas wine,
take up the lamb, untie it, pull out all the string, drain upon a cloth,
lay it on your dish, place a paper frill upon the knuckle bone, keep
hot, and prepare the following sauce: take one quart of the stock it
was cooked in, which pass through a tammie into a stewpan, take off all
the grease, add a pint of demi-glace (No. 9), reduce it to a demi glaze,
season with a little sugar and salt if required, pour it round the lamb
and serve very hot; to carve it cut it in slices crosswise, it will have
a marbled appearance.