ROAST LEG OF LAMB.
79. Cut deep incisions round the bone and in the flesh; make a dressing of bread crumbs, salt, pepper, sweet marjoram, or summer savory, and as much butter as will make the crumbs adhere together. Fill all the incisions with the dressing, season the meat with salt and pepper, put it on the spit and roast it before a clear fire; when nearly done dredge flour over and baste it with the gravy.
Skim the fat off the gravy, and add a little flour, mixed with water; let it boil once, and serve it in a gravy boat.