SADDLE OF LAMB.
LAMB, Roast Saddle of.
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, 1½ hour; a large one, 2 hours. Average cost, 10d. to 1s. per lb. Sufficient for 5 or 6 persons. Seasonable from Easter to Michaelmas.
RIBS OF LAMB.
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 1¼ hour; ribs, from 1 to 1¼ hour.
LAMB, Roast Shoulder of.
Ingredients.—Lamb; a little salt. Mode.—Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad. Time.—A shoulder of lamb rather more than 1 hour. Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.
LAMB, Shoulder of, Stuffed.
Ingredients.—Shoulder of lamb, forcemeat, trimmings of veal or beef, 2 onions, ½ head of celery, 1 faggot of savoury herbs, a few slices of fat bacon, 1 quart of stock. Mode.—Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours. Reduce the gravy, with which glaze the meat, and serve with peas, stewed cucumbers, or sorrel sauce. Time.—Rather more than 2 hours. Average cost, 10d. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.