This section is from the book "The New Cyclopaedia of Domestic Economy, and Practical Housekeeper", by Elizabeth Fries Ellet. Also available from Amazon: The New Cyclopaedia of Domestic Economy, and Practical Housekeeper.
Take the blade bone from a shoulder of lamb, and have ready ten long strips of fat bacon, which season rather highly with pepper, salt, and a teaspoonful of chopped parsley; place the pieces, one after the other, in your larding needle, which draw quickly through the fleshy part of the shoulder, leaving the bacon in the meat; after having used all the bacon, roll the meat round, and tie it up with a piece of string; then put it into a stewpan containing a quarter of a pound of butter, over a slow fire, stirring it occasionally until of a light golden color, pour in a quart of water or broth, and add forty button onions and a bunch of parsley; let simmer very slowly until the onions are quite tender, then take up the meat, pull off the string, and dress it upon a dish with the onions round; take the parsley out of the liquor, carefully skim off all the fat, and reduce it until forming a thinnish glaze, when pour it over the meat and serve. Mushrooms may be added ten minutes before sending to table.
 
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