Bone the neck as far down as the third rib. break the rib bones in the middle of the breast, disconnect the sinews at the joints of each shoulder, and run an iron skewer through them; fasten the thigh bones well on this skewer, then break the kernel leg bone and sever the two leg bones; cross over the two handle bones, then wrap the meat in strong buttered paper and lay it in a cradle spit (Tig. 116) to cook for one hour and a half, basting it frequently during this time. Unwrap and let it acquire a fine color, then dress it on a large dish and lay around plenty of Sarah potatoes (No. 2802). Serve some clear gravy (No. 404) separately, pouring part of it over.

Cold

After the lamb has been prepared and cooked the same as the above, let it get cold, then glaze it over several times with meat glaze (No. 402); garnish around with chopped jelly. On this jelly and all around arrange five kinds of egg garnishings, for instance eggs glazed with chaufroid (No. 2509); eggs a la Justine (No. 2505); eggs with salpicon (No. 2514), eggs a la Rouennaise (No. 2506) and eggs Juliet (No. 2504). Serve separately a tartar sauce (No. 631).