Have the bone carefully removed from a rather lean shoulder of mutton, and fill the orifice thus left with a good force-meat. To make this, chop fine half a pound of lean veal and a quarter of a pound of ham, and add to these a small cupful of fine bread-crumbs. Season with a quarter-teaspoonful, each, of ground mace, cloves, and allspice, and a saltspoonful of black pepper. Stir in a raw egg to bind the mixture together. When the force-meat has been put into the hole in the shoulder, sew up the mutton in a cloth that will close the mouth of the opening, and lay the meat in a pot with the bone from the shoulder, a peeled and sliced onion, carrot, turnip, a little parsley and celery and a bay-leaf. Pour in enough cold water to cover the mutton entirely, stir in a heaping tablespoonful of salt, and let the water come gradually to a boil and simmer until the mutton has cooked twenty minutes to the pound. Let it cool in the broth; take it out; lay it under a weight until cold, remove the cloth and serve. This is also very good hot. The liquor makes excellent soup.