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Lamb, Breast of, Rolled

Take the bones out of a breast of lamb, being careful not to cut the upper skin. Put them into a saucepan with an onion stuck with one clove, and a pint of stock or water. Let them simmer gently for gravy. Make a quarter of a pound of good veal forcemeat, spread this upon the under side of the breast, then roll it round and round, and skewer it firmly and neatly. Put three ounces of fresh butter into a saucepan, let it melt, then put in the breast of lamb, and brown it brightly and equally all over. When sufficiently coloured, strain the gravy from the bones upon it, add a little pepper and salt, cover the saucepan closely, and simmer gently until the meat is tender. A spoonful of browning may be added, if required. Spinach or green peas may be served with this dish. Time to stew, from one and a half to two hours, according to the size. Probable cost, 6d. to 8d. per pound. Sufficient for three or four persons.