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Shoulder of Lamb, Montmorency

Remove blade bone from a tender, small shoulder of lamb and cut the end bone off one inch from first joint. Season all over with teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg, place in small roasting pan, baste with a little melted butter, pour two tablespoons water in the pan, then set in oven to roast for forty-five minutes, being careful to turn and baste once in a while. Arrange Montmorency vegetables on a large hot dish, place shoulder over vegetables, pour a gill hot demi-glace and sprinkle a little freshly chopped parsley over all and serve.