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Roulade of Lamb Braise with Carrots

Procure a tender shoulder of lamb, remove blade bone as well as shank bones. Season inside with teaspoon salt, three saltspoons pepper, one saltspoon grated nutmeg and half teaspoon ground mixed spice. Finely chop two ounces raw, lean veal, place it in mortar with two tablespoons bread crumbs, half bean chopped garlic, half teaspoon chopped parsley, one egg yolk. Season with three saltspoons salt and one saltspoon pepper, then thoroughly pound to a smooth pulp. Moisten with two tablespoons cream, mix well, then evenly spread this force all over inside of shoulder. Roll up and firmly tie around with string. Heat two tablespoons lard in braising pan, add the roulade and cook on fire until a light brown all around. Add eighteen scraped, raw, new carrots, one onion with two cloves stuck in it. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme and a bay leaf, add to the pan, pour in one gill white wine and let reduce until nearly dry, then pour in one pint broth and two gills demi-glace. Season with half teaspoon salt and three saltspoons pepper. Cover pan, boil for ten minutes, then set in oven for one hour. Remove, dress lamb on a dish and untie it. Lift up bouquet and onion, skim fat from surface of gravy, boil ten minutes. Pour the contents of pan over the roulade and serve.