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Leg of Lamb, Boulangere

With a cleaver lightly beat a medium leg of lamb all around, insert a small piece of sound garlic under the meat of the handle bone, season it all over with a tespoon of salt well rubbed in, half teaspoon pepper, and lay the leg in a small roasting pan. Place around it twelve small, raw peeled potatoes and twelve small, peeled white onions, lightly baste with melted butter, pour half gill water into the pan, set in the oven to roast for one hour, turning leg, potatoes and onions once in a while. Remove, dress leg on a hot dish, arrange the garnishing around. Pour half gill white wine into pan, boil on the range for five minutes, pour it over the lamb, sprinkle a half teaspoon chopped parsley over and serve.