Roast a shoulder of lamb, and when cold cut the best part of it into
thin slices about the size of half-crown-pieces, cut also about half the
quantity of cooked ham or tongue into pieces of the same size as the
lamb, put them together in a stewpan; you have previously boiled in
another stewpan a pint of good white sauce (No. 7), and half a pint of
stock with a bunch of fresh parsley in it, which pass through a tammie
over the meat, season with pepper, salt, and the juice of half a lemon,
simmer gently, pour on a dish and serve; truffles or mushrooms may
likewise be added, and it may be served in a croustade of bread,
casserole of rice (No. 626), or vol-au-vent (No. 1140); if you have the
remains of any joint of lamb it may be used for the above purpose.