749. - Saddle Of Lamb

Roast it quickly, but be very careful neither to scorch it nor to take it from the fire until it is done; baste with the fat and gravy which fall from it, and in an hour and three-quarters it will be done, unless larger than common, and then it will take two hours; serve with mint and cucumber sauce.

750. - To Roast A Leg Of Lamb

The rules laid down for roasting mutton must be scrupulously observed with respect to lamb; let it roast gradually, and commence a distance from the fire; a leg of five pounds will take an hour and a quarter, one of six pounds will take an hour and a half.

751. - To Boil A Leg Of Lamb

Put it in sufficient clear cold soft water to cover it. let it remain half an hour, a table-spoonful of vinegar or half a handful of salt may be thrown in; put it into a thin white cloth which has been floured, and boil it in enough water to cover it. A good-sized bundle of sweet herbs may be thrown into the saucepan; if six pounds it will be done in an hour and a half; serve with spinach or French beans; if sent to table cold lay handsome sprigs of parsley about it tastefully; it may, while hot, be garnished with parsley, with thin slices of lemon laid round the dish.

752. - A Shoulder Of Lamb

Will be found best cooked when done with the fore-quarter, but if roasted singly will take an hour.

753. - Shoulder Of Lamb Larded

Cut your lardons small, of fine white fat bacon, cover them with pounded mixed spices, cayenne pepper, and salt; bone the shoulder of lamb, lard the under side, roll the joint, and bind it with narrow white tape; braise it, and when done glaze it. Serve it on mushroom sauce; any sauce applicable to lamb will serve except mint sauce, which should not be eaten with this dish.

754. - To Grill A Loin Of Lamb

Boil half an hour, take it out and score it like pork, brush it all over with well beaten yolk of eggs, and powder over it bread-crumbs mixed with minced parsley, put it into an American oven and roast it until brown; serve with melted butter and lemon pickle, or tomato sauce, the last especially, if cold. A shoulder and breast may be dressed in the same manner.

755. - Shoulder Of Lamb Forced And Braised

Take out the bone from the shoulder; you must be very particular and careful in removing the blade bone that you do not cut a hole through the skin; when you have done it fill up the vacancy with some good veal forcemeat, cover it with fat bacon or ham; then put it into a good braise and let it boil gently for about an hour, when required glaze it well; you can make it after you have put in the forcemeat and sewed up the cut part, either as a shoulder of lamb, or form it into a swan by adding the shank bone for a neck, and form the beak or bill with paste; if plain, put a paper ruffle or ornamented silver skewer; the sauce as may be approved of, as peas, or spinach, or puree, turnips, or French beans, or truffles, or mushrooms.

756. - Stewed Loin Of Lamb

The loin may be stewed whole or in steaks; in the former the flap being secured by a skewer, is put into a stewpan, with a quarter of a pound of butter, and covered down close; let it simmer one hour, then turn it, let it simmer again for an hour and a quarter, and then have ready some rich brown gravy hot, lift out the meat, pour the gravy over it, and send it to table with mint sauce, a lettuce, and a few radishes and spring onions.