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Lamb, Leg of, Stewed, with Bechamel, or White Sauce

Put a leg of lamb into a convenient-sized stewpan, and with it two or three veal-bones. Cover it with boiling water, bring it gently again to the boil, and remove the scum carefully as it rises. Add two large carrots, two bunches of parsley, one bunch of thyme, and half a dozen peppercorns, and simmer very gently for an hour and a half. Take half a pint of the gravy, and mix it with half a pint of good cream. Add a table-spoonful of flour smoothly mixed with a little water, a bunch of parsley, a dozen small mushrooms, and a tea-spoonful of salt, and boil slowly for an hour. Put the lamb on a hot dish, strain the bechamel over it, and garnish with slices of lemon and parsley. Boiled cauliflower or carrots are an excellent accompaniment to this dish. Probable cost, 1s. per pound. Sufficient for five persons.