Breast of Lamb with Macaroni.
Cover the bottom of a broad pot with very thin slices of fat salt pork or ham. Lay the lamb upon them. Take all the peel from a small lemon, and slice it, also very thin. Cover the lamb with this; then with more sliced pork. Mince a small onion and a bunch of sweet herbs, and scatter over these. Pour in a pint of boiling water. Put on a close lid with a weight on top, and cook very slowly two hours, turning the meat over at the end of the first hour. Meantime, boil half a pound of macaroni, broken into short pieces, twenty minutes in a little broth, borrowed from your soup; drain, pepper and salt, and arrange into a flat bed, upon a hot meat-dish. Keep hot until the lamb is done, when lay it upon the prepared mound, and set both in the oven while you strain the gravy. Thicken it with a little browned flour, and boil up once. Pour over the lamb and macaroni.