Shoulder of Mutton, Marinated with Cream Sauce

Bone the shoulder as far as half way down the shank bone; lard the inside of the meat with small lardons (No. 2, Fig. 52), seasoned with salt and pepper, then set it into a vessel and pour over a cooked and cold marinade (No. 114), leaving it in for twelve hours. Line a saucepan with bards of fat pork and sliced carrots and onions; roll and tie the shoulder and lay it on top; moisten with a pint of stock (No. 194a), and when reduced to a glaze, remoisten and cook the meat to a fine color in the oven for three hours and a half; remove the shoulder skim the fat from the stock, add one pint of cream to the stock, and let simmer for a few minutes; strain through a sieve and reduce to the consistency of a good sauce, adding to it a very little breadcrumbs; serve this at the same time as the shoulder.