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LAMB, COOKED WHOLE (sometimes called Lamb a l'Espagnole)

On the Continent lambs are occasionally roasted entire, something like sucking pigs, and are very delicate and good. It is evident that for this the animal must be very young, not more than five or six weeks old. The only preparation required is to remove the skin, take out the fry, and cut off the feet; then cover the lamb with slices of bacon fastened on with small string, put it down to a clear fire, and let it remain until done enough. Take the bacon off about a quarter of an hour before the lamb is taken up, so that it may brown, and take care that it is equally cooked all over. Squeeze the juice of a lemon over it before serving, and send bread sauce and brown gravy to table in a tureen. Time to roast, two hours and a half or three hours. Probable cost, uncertain, lambs suitable for this dish being seldom offered for sale. Sufficient for eight or ten persons.