[Illustration: LEG OF LAMB.]
_Mode_.--Place the joint at a good distance from the fire at first, and
baste well the whole time it is cooking. When nearly done, draw it
nearer the fire to acquire a nice brown colour. Sprinkle a little fine
salt over the meat, empty the dripping-pan of its contents; pour in a
little boiling water, and strain this over the meat. Serve with mint
sauce and a fresh salad, and for vegetables send peas, spinach, or
cauliflowers to table with it.
_Time_.--A leg of lamb weighing 5 lbs., 1-1/2 hour.
_Average cost_, 10d. to 1s. per lb. _Sufficient_ for 4 or 5 persons.
_Seasonable_ from Easter to Michaelmas.
BRAISED LOIN OF LAMB.
[Illustration: LOIN OF LAMB.]