Ballotin of Lamb with Green Peas Recipe ingredients

To prepare this Ballotin of Lamb with Green Peas Recipe, first bone a 3-pound shoulder of lamb--the end bone may be left for a handle. Season with a teaspoonful each of salt and pepper; sew up and fasten securely with string, and boil in stock pot for five minutes. Let it cool, and grease the top with a larding-needle. Put it in a saucepan with a small, thin strip of fat pork, and a chopped potato, beet, and onion. Cook eight or ten minutes, till lightly browned; then turn over a pint of broth and Spanish sauce in equal parts and cook in the oven about forty-five minutes. Then strain the sauce over a pint of boiled green peas, and cook for two or three minutes more. Take the strings from the ballotin; place it on top of the vegetable garnishing on a hot dish, and serve.