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Shoulder of Lamb, Turquoise

Remove blade bone from a tender shoulder of lamb, then shorten end bone. Season shoulder all over with teaspoon salt and half teaspoon pepper. Heat two tablespoons melted butter in a braising pan, lay in the shoulder and fry ten minutes on each side. Cut in very small square pieces one medium carrot, one medium onion, one green seeded pepper and one pound raw liver of lamb and add to the shoulder, then lightly brown five minutes. Moisten with three-quarters pint broth, two gills demi-glace, and two gills tomato sauce. Cover pan and cook fifteen minutes. Add four ounces rice. Dilute one saltspoon saffron in tablespoon lukewarm water, strain and add to the saucepan; mix well, re-cover pan, set in oven for forty-five minutes. Remove, dress rice, etc., on a large hot dish, place the shoulder over and serve.