Put a leg of lamb, weighing about eight pounds, in as small a kettle as will hold it. Put in a muslin bag one onion, one small white turnip, a few green celery leaves, three sprigs each of sweet marjoram and summer savory, four cloves and twelve allspice. Tie the bag and place it in the kettle with the lamb; then pour on two quarts of boiling water. Let this come to a boil, and then skim carefully. Now add four heaping table-spoonfuls of flour, which has been mixed with one cupful of cold water, two table-spoonfuls of salt and a speck of cayenne. Cover tight, and set back where it will just simmer for four hours. In the meantime make a pint and a half of veal or mutton force-meat, which make into little balls and fry brown. Boil six eggs hard. At the end of four hours take up the lamb. Skim all the fat off of the gravy and take out the bag of seasoning. Now put the kettle where the contents will boil rapidly for ten minutes. Put three table-spoontuls of butter in the frying-pan, and when hot, stir in two of flour; cook until a dark brown, but not burned, and stir into the gravy. Taste to see if seasoned enough. Have the whites and yolks of the hard-boiled eggs chopped separately. Pour the gravy over the lamb; then garnish with the chopped eggs, making a hill of the whites, and capping it with part of the yolks. Sprinkle the remainder of the yolks over the lamb. Place the meat balls in groups around the dish. Garnish with parsley, and serve.