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LAMB, BREAST OF, BRAISED (sometimes called Lamb a la Milanaise)

Skin a breast of lamb, and scald it for two or three minutes in boiling water. Drain it, and plunge it at once into cold water. Peel a lemon, cut it into thin slices, lay these on the breast, and afterwards cover it all over with bacon. Put the meat into a braising-pan or stewpan, pour over it half a pint of nicely-flavoured stock, and let it simmer very gently until done enough. Have ready half a pound of boiled macaroni, put it on a hot dish, place the lamb upon it, and cover the whole with half a pint of good brown gravy. The appearance of the dish will be very much improved if the lamb is glazed. If preferred, the macaroni may be omitted, and spinach served with the lamb. Time to simmer, until tender, from an hour and a half to two hours. Probable cost, 6d. to 8d. per pound. Sufficient for three or four persons.