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Lamb, Larded

Lard the surface of a leg of lamb with thin slices of fat bacon (see LARD, To), cover it with buttered paper, and put it down to an even fire. Half an hour before it is done enough, take off the paper and sprinkle over the joint finely-grated bread-crumbs, seasoned with a little salt, pepper, and pounded mace, and let it remain until it is brightly browned. Squeeze the juice of a lemon over it before serving, and send mint sauce to table. Time to roast, twenty minutes for each pound, and twenty minutes over. Sufficient for four or five persons. Probable cost, 1s. per pound.