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Forequarter Of Lamb, A L'Hotel

Take a forequarter of lamb and cover with the caul; when the meat is done, it will be a light gold color, then put a quarter of a pound of Maitre d'hotel butter into a pan, and as it melts add about half a pint of cream, stir well until hot, but not near boiling, and the moment you serve pour it upon the dish, and dress the forequarter upon it.