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Lamb, Breast of, Broiled

Trim a breast of lamb, and put it into a stewpan with as much stock as will just cover it. Add a bunch of sweet herbs and an onion stuck with one or two cloves, and let it simmer very gently until it is sufficiently tender to remove the bones, then take these out. Sprinkle a little pepper and salt over the meat, brush it over twice with egg and bread-crumbs, to which, if liked, a little chopped parsley can be added, or a tea-spoonful of powdered herbs, and broil it over a clear fire. When it is brightly browned on one side, turn it carefully to brown the other; serve on a hot dish, and send the following sauce to table in a tureen. Put two ounces of loaf sugar and a quarter of a pint of vinegar into a saucepan, let them simmer until the sugar is dissolved, then add a pinch of cayenne, and a wine-glassful of claret. Simmer a quarter of an hour, and serve hot. Time, about an hour and a half to simmer the lamb: it should be broiled until brightly browned on both sides. Sufficient for three or four persons. Probable cost, 6d. to 8d. per pound.