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Lamb, Saddle Of

A saddle of lamb is an elegant and excellent joint for a small party. Cover it with buttered paper, and lay it down to a clear fire. Baste it well, and when nearly cooked enough, remove the paper, dredge a little flour over the meat, and baste it again until it is nicely browned. Mint sauce should be sent to table with it, and green peas, spinach, cauliflowers, or potatoes are very suitable as accompaniments. Time to roast, about two hours or more, according to the size of the joint. Sufficient for eight or nine persons. Probable cost, 1s. per pound.