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Lamb, Baked, and Rosemary

Butter a baking-dish, and lay in it one or two sprigs of rosemary and two bay-leaves. Place upon these any joint of lamb weighing four or five pounds, first seasoning it with pepper and salt. Put a quarter of a pint of stock at the bottom of the pan, and place two ounces of fresh butter, divided into small pieces, here and there upon the meat. Put the dish in a moderate oven, baste the lamb frequently, and when done enough, skim the fat from the gravy, and serve it strained over the joint. Time to bake, about an hour. Probable cost, 3s. 6d. Sufficient for half a dozen persons.