not be too fresh; parboil it for five
minutes, and throw it into a basin of cold water; roast it plain, or
beat up the yolk of an egg, and prepare some fine bread-crumbs. Or
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, put fried bread-crumbs round it, and melted butter with a
little mushroom ketchup and lemon juice, or serve on buttered toast,
garnished with egg sauce, or with gravy.

1053. Lamb

Lamb is a delicate, and commonly considered tender meat; but those who
talk of tender lamb, while they are thinking of the age of the animal,
forget that even a chicken must be kept a proper time after it has
been killed, or it will be tough eating. To the usual accompaniments
of roast meat, green mint sauce or a salad is commonly added: and some
cooks, about five minutes before it is done, sprinkle it with a little
minced parsley.

1054. Grass-Lamb.

Grass-Lamb is in season from Easter to Michaelmas.

1055. House-Lamb.

House-Lamb from Christmas to Lady-day.

1056. Mint.

When green mint cannot be got, mint vinegar is an acceptable
substitute for it.

1057. Roasting a Hind-Quarter.

Hind-quarter of eight pounds will take from an hour and three-quarters
to two hours; baste and froth it.

1058. Roasting a Fore-Quarter.

Fore-quarter of ten pounds, about two hours.

1059. Preparation.

It is a pretty general Custom, when you take off the shoulder from the
ribs, to rub them with a lump of butter, and then to squeeze a lemon
or Seville orange over them, and sprinkle them with a little pepper
and salt.

[HOPE IS THE MOST COMMON OF ALL.]

1060. Roasting a Leg.

Leg of five pounds, from an hour to an hour and a half.

1061. Roasting a Shoulder.

Shoulder, with a quick fire, an hour.

1062. Roasting Ribs.

Ribs, about an hour to an hour and a quarter; joint it nicely; crack
the ribs across, and bend them up to make it easy for the carver.

1063. Roasting Loin, Neck or Breast.

Loin, an hour and a quarter. Neck an hour. Breast, three-quarters of
an hour.

1064. Poultry, Game, &c.

H. M.
A small capon, fowl, or chicken requires........... 0 26