_Mode_.--To obtain the flavour of lamb in perfection, it should not be
long kept; time to cool is all that it requires; and though the meat may
be somewhat thready, the juices and flavour will be infinitely superior
to that of lamb that has been killed 2 or 3 days. Make up the fire in
good time, that it may be clear and brisk when the joint is put down.
Place it at a sufficient distance to prevent the fat from burning, and
baste it constantly till the moment of serving. Lamb should be very
_thoroughly_ done without being dried up, and not the slightest
appearance of red gravy should be visible, as in roast mutton: this rule
is applicable to all young white meats. Serve with a little gravy made
in the dripping-pan, the same as for other roasts, and send to table
with it a tureen of mint sauce, No. 469, and a fresh salad. A cut lemon,
a small piece of fresh butter, and a little cayenne, should also be
placed on the table, so that when the carver separates the shoulder from
the ribs, they may be ready for his use; if, however, he should not be
very expert, we would recommend that the cook should divide these joints
nicely before coming to table.
_Time_.--Fore-quarter of lamb weighing 10 lbs., 1-3/4 to 2 hours.
_Average cost_, 10d. to 1s. per lb. _Sufficient_ for 7 or 8 persons.
_Seasonable_,--grass lamb, from Easter to Michaelmas.
BOILED LEG OF LAMB A LA BECHAMEL.