No. 500. Roast Leg of Lamb à la Jardinière.
Plain roast the lamb, have ready a sauce jardinière (No. 100) pour it on the dish, and dress the leg upon it.
The shoulder may be dressed exactly as the leg.
No. 501. Shoulder of Lamb à la Bruxellaise.
Roast a shoulder of lamb with vegetables, and serve with sauce as for neck of veal à la Bruxellaise (No. 454).
No. 502. Shoulder of Lamb à la Polonaise.
Cut all the meat from the top of the shoulder and a little from the bottom, so as not to spoil the shape; build a wall of mashed potatoes about two inches high round it, and proceed as for saddle of mutton (No. 467).
PORK.
Pork is a great favourite with some persons but scarcely ever used for removes, except plain roasted stuffed with sage and onions, that I shall describe in my Kitchen at Home, but I shall here give six new ways of dressing pork for removes; it must be of the best quality, small, and, above all, in season.