LAMB, Roast Leg of.
Ingredients.—Lamb, a little salt. 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., 1½ hour. Average cost, 10d. to 1s. a pound. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.
LOIN OF LAMB.