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Lamb, Roll Of

Take three pounds of lean lamb, and mince it very finely with a pound of fat bacon. Mix with it a tea-spoonful of white pepper, the grated rind of a lemon, the eighth of a nutmeg, grated, a finely-minced shallot, half a tea-spoonful of powdered thyme, and salt according to taste. The quantity of salt will depend upon the condition of the bacon. When thoroughly mixed, roll the seasoned meat into a neat shape, something like a roly-poly pudding; cover it with a thick fold of buttered paper, and place over this a coarse crust made of flour and water. Put it in a moderate oven, and when cooked enough, remove the paste and paper, and serve the roll of lamb on a hot dish, with tomato or cucumber sauce round it, and green peas, spinach, or asparagus as an accompaniment. Time, two hours to bake. Probable cost, 3s. 6d. Sufficient for five or six persons.