Shoulder of Lamb with Glazed Vegetables—Stuffed

Boil an unsmoked red beef tongue in water for three hours before serving, cut it up into quarter inch thick slices and from these remove two and half inch diameter pieces with a round cutter, keep them warm in a sautoir with a little stock (No. 194a). Bone thoroughly two shoulders of spring lamb, suppress the fat and sinews, then season the inside, cover the surfaces with a thin layer of lamb forcemeat (No. 92) and bestrew with fine cooked herbs (No. 385). Roll the shoulders lengthwise, tie them firmly so to keep them in proper shape, then braise in a little moistening without browning. Drain and trim the ends, then cut the remainder of the meat into half inch thick slices, pare them rounded two and a half inches in diameter, and dress them in a straight row on a circle intercalating each slice with one of tongue; arrange either around or in the center, according to the way they are dressed with glazed carrots, turnips and small onions; strain the stock, skim off its fat and reduce it with espagnole (No. 414) to the consistency of a half-glaze sauce (No. 413); serve this separately.