This joint should be roasted or baked. Serve with mint sauce.
Leg of Lamb.
This may be either roasted, baked, or boiled. Serve, if roast, with mint sauce; and if boiled, with maître d'hôtel sauce.
Shoulder of Lamb, Saddle of Lamb, Loin of Lamb
All these are either roasted or boiled, and served with mint sauce.
Fillet of Veal.
Stuff it with veal stuffing and make into nice round shape; fasten it securely with string and skewers, and roast or bake it. Serve with cut lemon, and send some boiled ham, pork, or bacon to table with it. Use a pint of thin melted butter, instead of water, for making the gravy.
Breast, Shoulder, and Loin of Veal.
These are all roasted. Thin melted butter is used to make the gravy for them, and cut lemon is served with them.