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To Roast Lamb

The hind quarter is the nicest piece for roasting. Drop it in a pot of boiling water; boil half an hour, put it in a pan, dredge it with lard, pepper, flour, a little salt; skim the top of the water in which it is boiled, and pour over it; as soon as the gravy accumulates in the pan keep it basted frequently to prevent it from being hard and dry. Lamb should be cooked done to be good.--Mrs. P. W.