If all this work be properly done, the beef will be rare and juicy, and the gravy rich, brown, and smooth.
Roast Lamb.
Lamb, being immature meat, should be rather well done. The spring lambs are so small that a leg will not make a burdensome roast in a small family. The loin and breast make good small roasts. Roast the lamb according to the rule given for roast rib of beef. Serve with the made gravy and mint sauce. Asparagus, peas, young beets, summer squash, and any delicate summer vegetable, may be served with lamb.
Roast Mutton.
Mutton is roasted like beef. For a small roast the loin or breast is good. A leg of mutton may be cut into two parts, using one for a roast and the other for steaming. Mutton should always be cooked rare and served hot. Currant jelly should be provided with a roast. The most appropriate vegetables are potatoes, onions, mashed turnips, rice, squash, tomatoes in any form, sweet potatoes, Lima beans, canned corn, etc.
Stuffed Mutton.
Make the dressing given for roast veal, substituting a generous tablespoonful of butter for the chopped pork, and adding also one teaspoonful of onion juice. Have the bone removed from half of a leg of mutton. Cut deep incisions in the inside of the leg, and press the dressing into these. Sew up the leg, and roast the same as directed for roast beef, cooking the meat an hour and a half. The same vegetables as suggested for plain roast mutton are suitable for the stuffed leg.
Roast Veal.
5 pounds of loin or breast of veal.
1 pint of stale bread.