Will take two hours; same accompaniments as [No. 34]. The scrag part is best made into a pie, or broth.
Breast,—(No. 38.)
From an hour and a half to two hours. Let the caul remain till it is almost done, then take it off to brown it; baste, flour, and froth it.
Obs.—This makes a savoury relish for a luncheon or supper: or, instead of roasting, boil it enough; put it in a cloth between two pewter dishes, with a weight on the upper one, and let it remain so till cold; then pare and trim, egg, and crumb it, and broil, or warm it in a Dutch oven; serve with it capers ([No. 274]), or wow wow sauce ([No. 328]). Breast of mutton may be dressed the same way.
Veal Sweetbread.—(No. 39.)
Trim a fine sweetbread (it cannot be too fresh); parboil it for five minutes, and throw it into a basin of cold water. Roast it plain, or
Beat up the yelk of an egg, and prepare some fine bread-crumbs: when the sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste-brush; powder it well with bread-crumbs, and roast it.
For sauce, fried bread-crumbs round it, and melted butter, with a little mushroom catchup ([No. 439]), and lemon-juice (Nos. [307], [354], or [356]), or serve them on buttered toast, garnished with egg sauce ([No. 267]), or with gravy ([No. 329]).
Obs.—Instead of spitting them, you may put them into a tin Dutch oven, or fry them (Nos. [88], [89], or [513]).