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Lamb, Breast of, Collared

Take a fine breast of lamb, remove the bones and gristle, and the outside skin, and lay it flat on the table. Strew a little salt and pepper over it, and spread upon it a mixture made as follows. Wash and bone five anchovies, pound them in a mortar, and with them the yolks of three hard-boiled eggs; add the thin rind of half a lemon, finely minced, half a tea-spoonful of powdered mace, the eighth of a nutmeg, grated, six ounces of bread-crumbs, and a table-spoonful of minced parsley. Mix thoroughly. Roll the meat round and round, tie it in a cloth, and bind it securely with tape. Boil it gently. When done enough, place the lamb under a weight, and do not remove the tapes until quite cold. Time to boil, twenty minutes for every pound. Probable cost, 6d. to 8d. per pound. Sufficient for five or six persons.