Choose a small plump leg of lamb, not much exceeding five pounds in weight; put it into a vessel nearly of its size, with a few trimmings, or a bone or two of undressed veal if at hand; cover it with cold water, bring it slowly to a boil, clear off the scum with great care when it is first thrown to the surface, and when it has all been skimmed off, add a bunch of thyme and parsley, and two carrots of moderate size. Let the lamb simmer only, but without ceasing, for an hour and a quarter; serve it covered with bechamel, or rich English white sauce, and send a boiled tongue to table with it, and some of the sauce in a tureen.
1 1/4 hour.
Wash the joint, and wipe it very dry; skewer down the flap, and lay it into a close-shutting and thick stewpan, or saucepan, in which three ounces of good butter have been just dissolved, but not allowed to boil; let it simmer slowly over a very gentle fire for two hours and a quarter, and turn it when it is rather more than half done. Lift it out, skim and pour the gravy over it; send brown asparagus, cucumber, or sou-bise sauce to table with it; or brown gravy, mint sauce, and a salad.
2 1/4 hours.