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Shoulder of Mutton, Flamande

Remove blade bone, slightly shorten shank bone, trim a little fat from a tender shoulder of mutton, season all over with a teaspoon salt and half teaspoon pepper, fold it up and tie with string.

Cut half a small head of white cabbage in quarters, remove the core and stale leaves, boil in water for fifteen minutes, drain on a sieve, cut it in small pieces and keep on a plate. Cut four carrots and four white turnips in halves. Heat in a braising pan a tablespoon leaf lard, add shoulder and brown it for fifteen minutes, turning it once in a while; take up, add cabbage, carrots, turnips, two ounces raw lean bacon cut in half-inch thin square pieces, and season with a half teaspoon each salt and pepper. Lay shoulder on top, moisten with a half pint broth, cover pan, then set in oven for forty-five minutes. Draw pan to oven door, scoop out all you can with a Parisian potato scoop from two large, raw peeled potatoes, add to pan, turn shoulder and reset in oven for forty minutes longer. Remove, take up shoulder, untie, dress cabbage in centre of a large dish, arrange carrots and turnips around sides and potatoes at both ends of dish, place shoulder on top and serve.