Shoulder of Mutton with Potatoes

Bone two shoulders of mutton leaving on the handles only; suppress the sinews and skin from the inside meats, season and roll up lengthwise, sewing them well; put them into a small roastingpan lined with fragments of salt pork, and pour melted butter over, and cook them till three-quarters done in a moderate oven, turning them over and adding a little water, should the fat threaten to burn. A few minutes before serving season with salt. Cut into medium slices some raw peeled potatoes; mince three or four white onions, and fry them with butter in a sautoir over a slow fire; when they begin to brown add the potatoes, season and fry together for seven or eight minutes. Remove the meat to lay it on a long earthen dish capable of going in the oven, set the potatoes around, and baste them, also the meat with the strained fat from the pan; let the shoulders cook in a moderate oven for twenty-five minutes longer, then dress and garnish the handles with paper frills (No. 10) and lay the potatoes around them.