Time.—About 2 hours. Average Cost, 10d. per lb. Sufficient for 6 or 7 persons.
987.—ROAST FORE-QUARTER OF LAMB. (Fr.—Quartier d'Agneau Rôti.)
Ingredients.—Fore-quarter of lamb, mint sauce (see No. 256).
Method.—See "Roast Lamb" and "Notes on Roasting," p. 407. Serve with gravy made from the sediment in the roasting-tin, and mint sauce.
Time.—1½ to 2 hours, according to size. Average Cost, 11d. to 1s. 2d. Sufficient for 8 to 12 persons, according to weight. Seasonable, grass lamb from March to September.
988.—ROAST LAMB. (Fr.—Agneau Rôti.)
Lamb, when roasting, requires more attention than any other kind of meat No part of it must be underdone, and to secure this result without drying and hardening the thinner portions to an undesirable degree, much care is necessary. The intense heat to which all meat must first be subjected for a few minutes is applied for too short a time to affect the colour of a joint kept constantly in motion, and the subsequent browning and over-cooking of any part may be obviated by covering the meat with 2 or 3 folds of well-greased paper, and by frequent basting. The amount of heat applied to any part may be regulated by raising or lowering the joint on the spit, and the rate of cooking by increasing or decreasing the distance between the joint and the fire. See "Notes on Roasting," p. 407.
989.—SHOULDER OF LAMB, BRAISED. (Fr.—Epaule d'Agneau Braisée.)
Ingredients.—A shoulder of lamb, larding bacon, 1 pint of stock, 3 ozs. of butter, 1½ ozs. of flour, 2 shallots finely-chopped, 1 teaspoonful of finely-chopped parsley. For the mirepoix: 2 onions, 2 carrots, ½ a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns. Meat glaze.
Method.—Bone the shoulder, season well with salt and pepper, roll up tightly, and bind securely with string. Cut the lardoons, or strips of bacon for insertion in the meat, about 2 inches long, and rather more than ⅛ of an inch in thickness, and insert close rows in the rolled meat. Slice the vegetables, and put them into a large braize-pan with 1½ ozs. of butter, place the meat on the top, cover closely, and cook gently for 20 minutes. Add the herbs, peppercorns, and stock to nearly cover the vegetables, place a buttered paper over the meat, put on the lid, and braise in the oven for 2 hours, ½ an hour before serving,
