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Breast of Lamb Broiled

Trim a breast of lamb and put it in a saucepan, cover with stock, add a bunch of sweet herbs, a slice of onion, a piece of mace and two or three cloves; set over the fire to simmer gently until tender.

Take up, dredge with salt and pepper, brush over with beaten egg and grated cracker and broil over a clear fire until brown on both sides. Take up on a heated dish, pour over a little melted butter, garnish with asparagus tips and serve with brown caper sauce.