Part 88 (1/2)

_Average cost_, 10d. to 1s. per lb. _Sufficient_ for 4 or 5 persons.

_Seasonable_ from Easter to Michaelmas.

ROAST LEG OF LAMB.

752. INGREDIENTS.--Lamb, a little salt.

[Ill.u.s.tration: LEG OF LAMB.]

_Mode_.--Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it.

_Time_.--A leg of lamb weighing 5 lbs., 1-1/2 hour.

_Average cost_, 10d. to 1s. per lb. _Sufficient_ for 4 or 5 persons.

_Seasonable_ from Easter to Michaelmas.

BRAISED LOIN OF LAMB.

[Ill.u.s.tration: LOIN OF LAMB.]

753. INGREDIENTS.--1 loin of lamb, a few slices of bacon, 1 bunch of green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades of pounded mace, 1 pint of stock, salt to taste.

_Mode_.--Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very _gently_ for 2 hours; take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cuc.u.mbers.

_Time_.--2 hours. _Average cost_, 11d. per lb.

_Sufficient for_ 4 or 5 persons.

_Seasonable_ from Easter to Michaelmas.

[Ill.u.s.tration: SADDLE OF LAMB. RIBS OF LAMB.]

ROAST SADDLE OF LAMB.

754. INGREDIENTS.--Lamb; a little salt.

_Mode_.--This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear brisk fire; put down the joint at a little distance, to prevent the fat from scorching, and keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it, either peas, cauliflowers, or spinach.

_Time_.--A small saddle, 1-1/2 hour; a large one, 2 hours.

_Average cost_, 10d. to 1s. per lb.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ from Easter to Michaelmas.

_Note_.--Loin and ribs of lamb are roasted in the same manner, and served with the same sauces as the above. A loin will take about 1-1/4 hour; ribs, from 1 to 1-1/4 hour.