A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

To Roast Lamb

1 page in this part of The British Cookery Book.

To Roast Lamb

418. Lamb takes about the same time as mutton (see par. 391). It is always served with mint sauce, and in the fore-quarter it is usual to…

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