a sauce as follows : Peel two large cucumbers, cut them into thin slices, and let them fall into salted cold water. Peel and slice one medium-sized onion, put it into a saucepan with the cucumbers and enough broth or gravy to cover, and let them stew for fifteen minutes ; season highly with salt and pepper, and 1 table -spoonful of lemon-juice or vinegar✪ Roasted Saddle of Lamb. When the Lamb is cooked, dish it on a hot dish, garnish with sliced cucumber and potato croquettes, and serve the sauce in a gravyboat with it. See Fig. 1024. (2) Put a saddle of Lamb on a spit, previously trimming it, and roast in front of a clear fire. When ready to serve, put it on a hot dish, garnish with watercress, and prepare either some mint or sharp sauce to serve with it. Roasted Saddle and Leg of Lamb. — Select the saddle and two legs of a small Lamb, cut on the middle of each leg a small rosette, lard them and also the fillets. Roast the whole, and glaze the larded parts. When cooked, put the Lamb on a hot dish, pour a rich brown gravy round, and serve with mint sauce in a boat. Roasted Shoulder of Lamb and Mint Sauce. — Select a shoulder of Lamb, wash it, dredge both sides with salt and flour, fix it on a spit over a baking-pan, with a little hot water, dripping✪ Roasted Shoulder of Lamb and Mint Sauce, and salt in it, place before a clear bright fire, and roast steadily, basting occasionally till done. Put it on a hot dish, and serve witli mint sauce. Roasted Shoulder of Lamb with Sorrel Sauce. — Have the bone cut from a shoulder of Lamb without disfiguring it, stuff the cavity with breadcrumbs highly seasoned with salt and pepper✪ Roasted Shoulder of Lamb with Sorrel Sauce, and sew or tie the shoulder so as to enclose the crumbs ; put the meat on a spit, or into a pan just large enough to hold it, and either roast before a hot fire or bake in a very hot oven. When the meat is brown, season with salt and pepper, and cook to the required degree. About fifteen minutes to a pound will suffice to cook it. While the Lamb is being cooked, prepare some sorrel sauce as follows; and when the meat is done, remove the strings, and serve it on the sorrel sauce. For this sauce, either the large-leaved field sorrel, or the small trefoil of the wood sorrel, may be used. Thoroughly wash the herb, and put it over the fire in an earthen or porcelain-lined saucepan, with only the water which remains upon it after being washed, and 1 table- Lamb — continued. spoonful of butter to each pint of sorrel. Cover the sauce- pan and cook the sorrel until tender enough to be beaten to a pulp with a fork ; then season with salt and pepper, add enough butter to make it semi-liquid, and serve it on the dish with the Lamb. Another form of sorrel sauce is made by mixing smoothly over the fire 1 table-spoonful each of flour and butter, then stirring with them 1 pint of boiling water, 1 breakfast-cupful of boiled sorrel pulp, and a seasoning of salt and pepper.

AI-modernized reading of the original text

a sauce as follows : Peel two large cucumbers, cut them into thin slices, and let them fall into salted cold water. Peel and slice one medium-sized onion, put it into a saucepan with the cucumbers and enough broth or gravy to cover, and let them stew for fifteen minutes ; season highly with salt and pepper, and 1 table-spoonful of lemon-juice or vinegar. When the Lamb is cooked, dish it on a hot dish, garnish with sliced cucumber and potato croquettes, and serve the sauce in a gravyboat with it. See Fig. 1024. (2) Put a saddle of Lamb on a spit, previously trimming it, and roast in front of a clear fire. When ready to serve, put it on a hot dish, garnish with watercress, and prepare either some mint or sharp sauce to serve with it. Roasted Saddle and Leg of Lamb. — Select the saddle and two legs of a small Lamb, cut on the middle of each leg a small rosette, lard them and also the fillets. Roast the whole, and glaze the larded parts. When cooked, put the Lamb on a hot dish, pour a rich brown gravy round, and serve with mint sauce in a boat. Roasted Shoulder of Lamb and Mint Sauce. — Select a shoulder of Lamb, wash it, dredge both sides with salt and flour, fix it on a spit over a baking-pan, with a little hot water, dripping, and salt in it, place before a clear bright fire, and roast steadily, basting occasionally till done. Put it on a hot dish, and serve witli mint sauce. Roasted Shoulder of Lamb with Sorrel Sauce. — Have the bone cut from a shoulder of Lamb without disfiguring it, stuff the cavity with breadcrumbs highly seasoned with salt and pepper, and sew or tie the shoulder so as to enclose the crumbs ; put the meat on a spit, or into a pan just large enough to hold it, and either roast before a hot fire or bake in a very hot oven. When the meat is brown, season with salt and pepper, and cook to the required degree. About fifteen minutes to a pound will suffice to cook it. While the Lamb is being cooked, prepare some sorrel sauce as follows; and when the meat is done, remove the strings, and serve it on the sorrel sauce. For this sauce, either the large-leaved field sorrel, or the small trefoil of the wood sorrel, may be used. Thoroughly wash the herb, and put it over the fire in an earthen or porcelain-lined saucepan, with only the water which remains upon it after being washed, and 1 table- Lamb — continued. spoonful of butter to each pint of sorrel. Cover the saucepan and cook the sorrel until tender enough to be beaten to a pulp with a fork ; then season with salt and pepper, add enough butter to make it semi-liquid, and serve it on the dish with the Lamb. Another form of sorrel sauce is made by mixing smoothly over the fire 1 table-spoonful each of flour and butter, then stirring with them 1 pint of boiling water, 1 breakfast-cupful of boiled sorrel pulp, and a seasoning of salt and pepper.

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Roasted Saddle of LambRoasted Shoulder of Lamb and Mint SauceRoasted Shoulder of Lamb with Sorrel Sauce

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