Lamb Recipe

The fore and hind quarters are good roasting pieces. Sprinkle salt and

pepper on the lamb, turn the bony side towards the fire first; if not

fat, rub a little butter on it, and put a little in the dripping pan;

baste it frequently. These pieces are good stuffed like a fillet of

veal, and roasted. The leg is also good, cooked in the same manner; but

it is better boiled with a pound of salt pork. Allow fifteen minutes

boiling to each pound of meat. The breast of lamb is good roasted,

broiled, or corned and boiled; it is also good made into a pot pie. The

fore quarter, with the ribs divided, is good broiled. The bones of this,

as well as all kinds of meat, when put down to broil, should first be

put towards the fire, and browned before the other side is broiled. A

little salt, pepper, and butter, should be put on it when you take it

up. Lamb is very apt to spoil in warm weather. If you wish to keep a leg

several days, put it in brine. It should not be put with pork, as fresh

meat is apt to injure it. Lamb's head, feet, and heart, are good, boiled

till tender, then cut off the flesh from the head, cut up the heart, and

split the feet in two; put the whole into a pan, with a pint of the

liquor they were boiled in, together with a little butter, pepper, salt,

and half a tea cup of tomato catsup; thicken the gravy with a little

flour; stew the whole for a few moments. Pepper-grass, or parsely, are a

pretty garnish for this dish.