Shoulder of Veal a la Bourguignotte

Bone the shoulder by splitting it on the side of the plate as far down as the handle without injuring the skin; when the bones are all removed, cut away all the sinews and fat; equalize the thickness of the meat; season it with salt and spices, and spread over it a layer of farce prepared with one pound of chopped veal, and one pound of fat pork, seasoned with salt, pepper, allspice, and bits of garlic. Roll it to an even thickness, tie it with ten rows of string making a separate knot at each turn, then wrap it up in several sheets of buttered paper, tie this well and roast the meat either in the oven or on a cradle spit. Unwrap it twenty minutes before serving to let attain a fine color; dress and garnish around with stuffed mushrooms (No. 650), serving with a sauce-boat of brown sauce (No. 414), and tarragon into which squeeze the juice of four lemons.