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Shoulder of Mutton, Bon-Veillard

Procure a tender, fat shoulder mutton, entirely bone it, season all over with a good teaspoon salt, half teaspoon pepper, roll up shoulder and tie with strings. Place some trimmings of larding pork in a small roasting pan, lay shoulder on top, baste it with a tablespoon melted butter, set in oven for thirty minutes, turning shoulder and basting with a little hot water once in a while. Remove and place shoulder in a baking dish. Finely slice two medium, white onions, place in frying pan with fat of shoulder pan and cook for ten minutes, tossing once in a while. Add four medium, finely sliced, peeled raw potatoes to the onions, season with a teaspoon salt and cook for fifteen minutes more, frequently tossing meanwhile. Arrange potatoes around shoulder on dish, pour a little melted butter over all, set in the oven for thirty-five minutes more, remove, untie shoulder and immediately send to the table.