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LAMB, FORE-QUARTER OF, TO ROAST (another way)

Prepare the joint as in the last recipe. Skewer three or four slices of bacon securely to the outer side, brush three ounces of clarified butter over the inner part, and strew upon it a thick covering of finely-grated bread-crumbs, seasoned with pepper and salt, and a little finely-minced parsley. Cover the whole with a large sheet of buttered paper, and lay the lamb down to a clear even fire. When nearly done, remove the paper and bacon, baste the meat with yolk of egg mixed with the gravy, throw some more bread-crumbs over it, and let it remain until nicely-browned. Squeeze the juice of a lemon over it before serving, and send mint sauce to table with it. Time, from two hours to two hours and a half. Probable cost, 11d. per pound. Sufficient for eight or nine persons.