LAMB, Roast Saddle of.
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, 1½ hour; a large one, 2 hours. Average cost, 10d. to 1s. per lb. Sufficient for 5 or 6 persons. Seasonable from Easter to Michaelmas.
RIBS OF LAMB.
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 1¼ hour; ribs, from 1 to 1¼ hour.