Comprising Baron of Lamb, d la Montmorency.

d la Printaniere.

d la Jardiniere.

d la Mai'tre d'Hotel.

Hind-Quarters of Lamb. Saddle of Lamb, d la Dauphine.

Saddle of Lamb, d la Godard.

a la Financiere.

d la Rot/ale.

d la Macedoine.

d la Milanaise.

614. Baron Of Lamb, A La Montmorency

Procure the hind quarters of a fine fat lamb, take off the transparent skin which covers the fat of the saddle, and with the point of a small knife, make a slight incision, in an oval form, all over the surface of the upper part of the legs; and afterward with a sharp thin-bladed knife, pare off the skin, so as to leave the place bare; this will give to the surface of each leg, the appearance of fricandeaux prepared for larding. Then saw off the shank bones, as well as the projecting part of the spine bone; cut off the tail, and truss the skirts neatly up with small skewers. Next, place the baron on the spit for roasting, and be careful to cover it with buttered white paper. Two hours and a half before dinner, put the lamb down to the fire to roast, and about ten minutes before it is done, take off the paper; and after allowing the larding to get lightly colored, glaze it well over, then take it off the spit, and dish it up; garnish it round with groups of button mushrooms, truffles, fine white cocks'-combs, and scollops of red tongue ; round the whole place a border of spoon-quenelles decorated with truffles, and a lamb's sweetbread larded between each quenelle; sauce with good Allemande sauce; glaze the lamb brightly, and send to table.

615. Baron Of Lamb Larded, A La Printaniere

Trim, lard, and roast a baron of lamb according to the directions contained in the foregoing article ; dish it up, pour round it some Printaniere sauce (No. 21), garnish it with groups of small new potatoes first partly boiled, and afterward fried of a light color in clarified butter, glaze the lamb all over, and send to table.

616. Baron Of Lamb, A La Jardiniere

Prepare and roast the baron of lamb according to the preceding directions ; and when dished up, garnish it round with a rich and varied Jardiniere of such vegetables as are in season ; sauce the Iamb round with Espagnole sauce, and send to table.

617. Baron Of Lamb, A La Mai'Tre D' Hotel

Prepare the baron of lamb as previously directed, dish it up and pour round it a rich Maitre d' Hotel sauce (No. 43); garnish it round with alternate groups of small buds of cauliflowers, and fried olive-shaped potatoes; glaze the lamb well, and send to table.

Note. - Hind-quarters of lamb should be dressed in the same manner as barons of lamb, and may therefore be garnished with every sort of sauce and garnish used for the latter.

When the larding is dispensed with, the whole of the fat as a matter of course should be retained on the surface of the lamb, to protect the meat from losing its juices, and consequently render it unfit for table.