Order a shoulder and fore-leg of lamb, boned. Wipe, stuff and truss in shape. Sprinkle with salt, pepper and dredge with flour. Place on rack in dripping pan, put in hot oven and baste with dripping melted in one cup hot water, as soon as flour begins to brown; continue basting every fifteen minutes until meat is done, which will require about two hours; add one cup of stock to pan while meat is cooking. When richly browned cover closely and finish cooking.
To carve a boned leg of lamb, cut in thin slices across the grain, beginning at top of shoulder. When trussed in shape meat looks like a goose without wings or legs.
STUFFING FOR LAMB
(See recipe [Page 154] for stuffing, adding ¾ teaspoon poultry seasoning.)
MINT SAUCE
1 bunch of mint finely chopped.
1/3 cup vinegar.
2 tablespoons cold water.
2 tablespoons powdered sugar.
Process: Dilute vinegar with cold water, add sugar and stir until sugar is dissolved, pour over mint (there should be four tablespoons of mint), place on back of range and infuse for one-half hour.
NEW POTATOES WITH NEW PEAS
Prepare potatoes as for New Potatoes with Chive Sauce (see recipe [Page 78]), omitting the Chives. Cook one cup of new peas until tender, in as little boiling salted water as possible. Drain; add to potatoes. Reheat potatoes and peas in Cream Sauce.
SWISS CHARD WITH BACON