Leg of Lamb with Carrots

Prepare the leg exactly the same as for gravy (No. 1715), only serve at the same time, but separately a garnishing of carrots made by parboiling about two pounds of new carrots cut into pear shapes and then cook them in a little stock (No. 194a) with salt and sugar added; finish cooking them very slowly, tossing at times to have them all done alike, then thicken with four raw egg-yolks diluted with a gill of cream and a little fine butter; add some chopped parsley and serve with a thickened gravy (No. 405) in a separate sauce-boat the same time as the leg.