BRAISED LOIN OF LAMB.
[Illustration: LOIN OF LAMB.]
753. INGREDIENTS.—1 loin of lamb, a few slices of bacon, 1 bunch of green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades of pounded mace, 1 pint of stock, salt to taste.
Mode.—Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very gently for 2 hours; take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers.
Time.—2 hours. Average cost, 11d. per lb.
Sufficient for 4 or 5 persons.
Seasonable from Easter to Michaelmas.
[Illustration: SADDLE OF LAMB. RIBS OF LAMB.]
ROAST SADDLE OF LAMB.
754. 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, 1-1/2 hour; a large one, 2 hours.
Average cost, 10d. to 1s. per lb.
Sufficient for 5 or 6 persons.
Seasonable from Easter to Michaelmas.
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 1-1/4 hour; ribs, from 1 to 1-1/4 hour.