* * * *

LAMB.

TO ROAST THE FORE-QUARTER, &c.

The fore-quarter should always be roasted and served with mint sauce in
a boat; chop the mint small and mix it with vinegar enough to make it
liquid, sweeten it with sugar.

The hind-quarter may be boiled or roasted, and requires mint sauce; it
may also be dressed in various ways.

* * * * *

BAKED LAMB.

Cut the shank bone from a hind-quarter, separate the joints of the loin,
lay it in a pan with the kidney uppermost, sprinkle some pepper and
salt, add a few cloves of garlic, a pint of water and a dozen large ripe
tomatoes with the skins taken off, bake it but do not let it be burnt,
thicken the gravy with a little butter and brown flour.

* * * * *

FRIED LAMB.

Separate the leg from the loin, cut off the shank and boil the leg;
divide the loin in chops, dredge and fry them a nice brown, lay the leg
in the middle of the dish, and put the chops around, pour over parsley
and butter, and garnish with fried parsley.

The leg cut into steaks and the loin into chops will make a fine
fricassee, or cutlets.

* * * * *

TO DRESS LAMB'S HEAD AND FEET.

Clean them very nicely, and boil them till tender, take off the flesh
from the head with the eyes, also mince the tongue and heart, which must
be boiled with the head; split the feet in two, put them with the pieces
from the head and the mince, into a pint of good gravy, seasoned with
pepper, salt, and tomato catsup, or ripe tomatoes: stew it till tender,
thicken the gravy, and lay the liver cut in slices and broiled over
it--garnish with crisp parsley and bits of curled bacon.

* * * * *

MUTTON.

The saddle should always be roasted and garnished with scraped
horse-radish. See general observations on roasting. Mutton is in the
highest perfection from August until Christmas, when it begins to
decline in goodness.

* * * * *

BOILED LEG OF MUTTON.

Cut off the shank, wrap the flank nicely round and secure it with
skewers, dredge it well with flour, and put it on the fire in a kettle
of cold water with some salt, and three or four heads of garlic, which
will give it a delicately fine flavour; skin it well, and when nearly
done, take it from the fire and keep it hot and closely covered, that
the steam may finish it; have carrots wel