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Lamb, Shoulder of, with Truffles

Take two shoulders of lamb, bone and trim them neatly, and sprinkle over each a tea-spoonful of salt, half a tea-spoonful of pepper, a quarter of a nutmeg, grated, and two truffles cut into thin slices. Put the two shoulders together, press them closely, and tie them round securely with string. Place some slices of fat bacon at the bottom of a convenient-sized saucepan; put the meat upon this, and then some more slices on the top; add two bunches of parsley, a very small bunch of thyme, three carrots, two onions, a tea-spoonful of salt, half a dozen peppercorns, and a pint and a half of good stock. Cover the pan closely, and simmer very gently for three hours. At the end of that time, take out the meat, remove the string, place the joints on a hot dish, boil the gravy quickly down to the consistency of sauce, and strain it over them. Garnish with slices of lemon, and serve as hot as possible. If truffles cannot be easily procured, they may be omitted, and the lamb cooked in the same way without them. Probable cost, 1s. per pound. Sufficient for six or seven persons.