ROAST LOIN OF LAMB.
Place it at a moderate distance from a clear fire, baste it frequently, froth it when nearly done, and serve it with the same sauces as the preceding joints. A loin of lamb may be boiled and sent to table with white cucumber, mushroom, common white sauce, or parsley and butter.
1 to 1-1/4 hour.
STEWED LEG OF LAMB WITH WHITE SAUCE. (ENTRÉE.)[[81]]
[81]. This may be served as a remove in a small unceremonious dinner.
Choose a small plump leg of lamb, not much exceeding five pounds in weight; put it into a vessel nearly of its size, with a few trimmings or a bone or two of undressed veal if at hand; cover it with warm water, bring it slowly to a boil, clear off the scum with great care when it is first thrown to the surface, and when it has all been skimmed off, add a faggot of thyme and parsley, and two carrots of moderate size. Let the lamb simmer only, but without ceasing, for an hour and a quarter; serve it covered with béchamel, or rich English white sauce, and send a boiled tongue to table with it, and some of the sauce in a tureen.
1-1/4 hour.