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Lamb, Shoulder Of

Put a shoulder of lamb down to a clear fire, and baste it liberally while roasting. A quarter of an hour before it is taken up dredge a little flour over it, sprinkle a tea-spoonful of salt upon it, and baste it with a little butter until it is nicely browned. Send in the dish with it a spoonful or two of the gravy made from the joint, and the rest in a tureen. Mint sauce and green peas, salad, or potatoes generally accompany this dish. Time to roast, eighteen minutes for every pound. Probable cost, 1s. per pound. Sufficient for four or five persons.