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Breaded Breast of Lamb

Place the meat in a kettle with water to cover salt, pepper and I slice of onion, cover and simmer very gently until the bones can be slipped out. When this has been done put the meat under light pressure and set away over night. Cut in strips or leave whole. Brush with melted butter, sprinkle with fine dry bread crumbs and broil over a clear fire; flour may be used instead of crumbs.

Shoulder of Lamb, Stuffed Have the shoulder boned. Make a stuffing with stale bread, salt, pepper, any sweet herbs, a little grated onion, a grating of lemon peel and melted dripping to moisten. Fill and skewer.

Pour I cupful of water in the pan, add I tablespoonful of tomato catsup. Roast in a moderate oven, basting with the pan gravy.