LAMB, Roast Shoulder of.
Ingredients.—Lamb; a little salt. Mode.—Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad. Time.—A shoulder of lamb rather more than 1 hour. Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.