Leg of Lamb, a la Guyane

Bone a leg of yearling lamb reserving the bone for the handle; fill the hollow space with a dressing made of fresh pork, bacon, cooked ham, chopped mushrooms and soaked and pressed out bread-crumbs, adding to it eggs and season with salt, pepper and nutmeg. Sew up the leg and then brown it in some fat pork; wet it with white wine and put in with it some roots, carrots, turnips, celery and onions; season, boil, skim and continue the boiling for three to four hours, then strain the stock, free it of its fat and keep back half of it, reduce the other half with espagnole sauce (No. 414) and a little tomato puree (No. 730) with a dash of cayenne added. Dress the leg, pare the handle nicely and range an Indian risot (No. 737) around; cover with the stock after it has been well reduced and place a paper frill (No. 10) on the handle bone. Pour the prepared sauce in a sauce bowl and serve it at the same time.