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Lamb, Boned, Quarter Of

Take the bone from a quarter of lamb, being careful to keep the knife close to the bone, spread over the meat half a pound of veal force-meat, roll it round securely, skewer it firmly, and bind it with tape. Put it down to a clear fire, and baste liberally, with good beef or mutton fat. Send mint sauce to table with it. Time to roast the lamb, twenty minutes to the pound. Probable cost, 1s. 1d. per pound. Sufficient for eight or nine persons.