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Lamb, with Rice

Three-parts roast a loin, breast, or small fore-quarter of lamb. Cut it into neat pieces, strew a little salt and pepper over these, and lay them in a deep dish, with as much nicely-flavoured stock as will just cover the bottom of the dish. Boil half a pound of rice with a quart of water, two ounces of butter, and a blade of mace, until the rice is quite tender, and the water absorbed. Add a little salt, and beat the rice thoroughly; then mix with it the yolks of two eggs well beaten. Spread the rice over the lamb, and brush over it the well-beaten yolk of another egg. Put the meat into a moderate oven, until it is lightly browned all over. Time to roast the lamb, twelve minutes to the pound. Probable cost, lamb, 10d. or 1s. per pound; rice, 4d. per pound. Sufficient, a small quarter of lamb for six or seven persons.