enrich it.—From one hour and a half to two hours. Some put in a very delicate stuffing.
Two hours to roast.
Lamb must be young, to be good, and requires no keeping to make it tender. It is roasted in quarters, or saddles, legs, and shoulders; must be well done, but does not require a strong fire. Put oiled paper over a fore quarter. One of 10 lbs. weight will require two hours.—When the shoulder is removed, the carver ought to sprinkle some salt, squeeze ½ a lemon, and pour a little melted butter (it may have finely chopped parsley in it), over the target, and then replace the shoulder for a few minutes.—Mint sauce; and garnish with crisp parsley, sprigs of parsley, sprigs of cauliflower, or alternate slices of lemon and sprigs of water cress.—Serve salad, spinach, French beans, cauliflower or green peas. (See Sauces.)
Requires a very strong fire, and must be well done.
Make a slit in the shank, and put in a stuffing of mild sage, and parboiled onions, chopped fine, also pepper, salt, grated stale bread-crumbs, a piece of butter, a tea-spoonful of made mustard, and an egg to cement the whole, then sew it up. Rub the skin often all over with salad oil or fresh butter, while the roast is going on. The skin must be scored about twenty minutes after the pork is put down. A leg of 8 lbs. about three hours. Serve onion sauce, mustard, or apple sauce. (See Sauces.)
When put to the fire, dust some flour over, and baste gently with some butter. Have some sage leaves dried and rubbed through a hair sieve, and about a quarter of an hour
