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Lamb, Braised Loin of

INGRE- DIENTS for dish for 6 persons. A loin of lamb, a few slices of bacon, 1 bunch of green onions, 5 or 6 young carrots, a bunch of savoury herbs, 2 blades of pounded mace, 1 pint of stock, salt to taste. AVERAGE Cost, 1s. per lb.

Bone a loin of lamb, and line the bottom LOIN OF LAMB. of a stewpan just capable of holding it, with a few thin slices of fat bacon; add RIBS OF LAMB.

Serve with mint sauce and send to table with it, either peas, cauliflowers, or spinach.

TIME.-A small saddle, 1½ hour; a large one, 2 hours.

SEASONABLE from Easter to Michaelmas.

Note.-Loin and ribs of lamb are roasted in the same manner and served with the same sauces as the above. A loin will take about 14 hour; ribs, from 1 to 1 hour.