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Lamb, Fricandeau Of

Take a breast of lamb, and lard it in the usual way (see LARD, To), with three strips of fat bacon. Put it into a stewpan with two bunches of parsley, a small bunch of thyme and marjoram, a small bunch of green onions, six or eight peppercorns, a bay-leaf, one or two slices of fat bacon, and as much boiling water as will barely cover the meat. Simmer gently for half an hour; then take it out, and boil the gravy quickly until it is reduced to one half. Put the meat back again, skim the fat carefully from the liquid, and simmer gently once more until a glaze is seen on the top of the meat. Drain it upon a dish, and keep it hot until the sauce is reduced to a glaze. Brush the lamb over with two or three coats of this, and serve it upon dressed vegetables, such as sorrel, spinach, or green peas. Time, from three to four hours. Probable cost, 10d. per pound. Sufficient for three or four persons.