green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades
of pounded mace, 1 pint of stock, salt to taste.
_Mode_.--Bone a loin of lamb, and line the bottom of a stewpan just
capable of holding it, with a few thin slices of fat bacon; add the
remaining ingredients, cover the meat with a few more slices of bacon,
pour in the stock, and simmer very _gently_ for 2 hours; take it up, dry
it, strain and reduce the gravy to a glaze, with which glaze the meat,
and serve it either on stewed peas, spinach, or stewed cucumbers.
_Time_.--2 hours. _Average cost_, 11d. per lb.
_Sufficient for_ 4 or 5 persons.
_Seasonable_ from Easter to Michaelmas.
[Illustration: SADDLE OF LAMB. RIBS OF LAMB.]
ROAST SADDLE OF LAMB.