Shoulder Of Lamb Grilled

Roast it till almost done, then score it in checquers about an inch square, rub it over with the yolk of egg, pepper and salt it, strew it with bread crumbs and dried parsley, and broil it over a clear fire till it is nicely browned; make a sauce for it of flour and water well mixed together with an ounce of fresh butter, a tablespoonful of mushroom or walnut catsup, and the juice of half a lemon.

Lamb's Fry

Parboil it, wash, and wipe it dry, dip it in an egg well beaten on a plate, and strew some fine stale bread crumbs over it; fry it in boiling lard, and garnish with fried or crisp parsley.

Or,

Instead of egging and bread crumbing it, flour it, and fry it in butter, and powder it with a little pepper and salt.

Lamb's Head And Pluck

Clean and wash a lamb's head well, and boil it an hour and a half: take it up, and rub it over with a paste brush dipped in egg well beaten; strew over it a little pepper and salt, and some fine bread crumbs: lay it in a dish before the fire, or in a Dutch oven to brown: when it begins to get dry, put some melted butter on it with a paste brush-: mince the heart, liver, and the tongue very fine; put them into a stewpau with a little of the liquor the head was boiled in, and an ounce of butter, well mixed with half a tablespoonful of flour, a little pepper and salt ~ set it on a slow fire for ten minutes. Squeeze the juice of half a lemon into a dish, lay in the mince, with the head upon it, and garnish it with relishing rashers of bacon. See receipt, No. 527.

* Parsley. Vide Chamberlayne.

† Of this composition, see the works of the copper farthing dean.

‡ Which we suppose to be near four hours.